Lox and eggs

 Growing up, Sundays around our house had a fairly predictable and comfortable routine.  We weren’t church folk…the combined result of a very mixed religious background and my father’s work schedule. 

Dad worked Monday through Saturday…including many evenings. Sundays truly were his “day of rest.”  As long as you could count visiting with family and catching up on house and garden chores “rest.”  

We’d get up and go through the Sunday papers…even as a kid, I would read at least the comics; get dressed and then head intoTrenton to visit my grandmother. 

We’d pick her up and run around to Palat’s Dairy on the corner of Cooper and Market Streets. 

Palats Dairy Photo Courtesy Trentoniana Collection

“And for you,” Mrs. Palat would ask, peering over the counter that was taller than she was. 

Our order was pretty standard:  ¼ pound of lox and a ¼ pound of nova (less salty); some creamed herring and a nice, plump, golden scaled, smoked whitefish. The quantities might increase depending on whom and how many were expected to be at table that morning.

Palat’s was a wonder to me.  The aroma when you walked through the door was like nothing else on earth.  I would love to have the opportunity to breathe deeply of that salty, dusty, garlic air once more.

From there, we’d walk down the street to Kohn’s bakery and then on to Kunis’ to gather the fixings for breakfast. Bagels, “half moons” and some onion rolls from one bakery; maybe a nice loaf of pumpernickel too; then some fruit or cheese Danish and some sticky buns from the next. 

Kohns Bakery Photo Courtesy Trentonian Collection

Kunis Bakery Photo Courtesey of Trentoniana Collection

I guess today this would be considered preparations for “Brunch” but back then it was just our Sunday breakfast.
 
 
Shopping done, we’d return to Grand mom’s house onFerry Street.  Aunt Evelyn might get the task of pulling the flesh from the whitefish while Grand mom started the lox and eggs.  To this day, the aroma of onion softening in butter sets my mouth watering in a true Pavlovian response. 

I love lox anyway and how I can get them.  But lox and eggs and a bagel on a Sunday morning; sitting at the table with extended family and friends.   Now that’s heaven on earth. 

Lox and eggs

¼ pound smoked salmon chopped fine
⅓ cup onion minced
4 tbs butter
8 eggs, lightly beaten

Melt the butter in a large frying pan and add the onion.  Cook over medium heat until the onion is soft and translucent.  Add the salmon and stir.  Immediately pour the eggs into the pan, stirring to mix everything and evenly.  Reduce heat if necessary and continue to move the eggs around the pan until they are just cooked through but still moist.  Serve family style with good bagels, sweet butter and/or cream cheese.  Serves 4

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3 Responses to “Lox and eggs”

  1. debreckon Says:

    Omg Jim that had me in tears memorys came flooding back in my minds eye thay are all at the table on ferry st setting a sunday meal out ,and one day we will join the table (not soon but…..) Thank you Jim

  2. Sandra Sperling Says:

    sounds good to me! We tend to take for granted the simple things in life that were so much a part of our ‘sensory’ history. As I was reading, I could smell the onions cooking away………………..that said, I think I will go have some breakfast; not lox and eggs 😦 but something a little more mundane.
    Sandra

  3. Jim Carlucci Says:

    Thanks, ladies. I’m thinking I know what I’ll be having for breakfast next Sunday morning!

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