By Claire Stern
Updated Oct 12, 2016 @ 4:00 pm
Break Fast Yom Kippur - Lead
Credit: Paul Wagtouicz

The holiest day of the Jewish year is here. For the uninitiated, Yom Kippur—the Day of Atonement—means no eating or drinking for 25 hours straight (a full day, plus one more hour for good measure). But thankfully, there's a light at the end of the tunnel: the break fast meal.

"A typical post-sundown spread includes smoked fish, spreads, salads, and sometimes eggs—usually things that are easy and comforting," says chef and Food Network alum Ashley Berman of Frankel's deli in Brooklyn, N.Y., who dreamed up this mouthwatering sandwich made with omelette-style eggs, Nova lox, and caramelized onions. "This recipe combines the best of both—the perfect alternative to a bagel and lox." Read on for the full breakdown. Remember to take it slow.

The Leo

Serves: 1


For the caramelized onions:
1 large onion, thinly sliced
2 tbsp butter
1 tsp salt
1/8 tsp black pepper

For the omelette:
1 tsp butter
2 large eggs, beaten
2 oz Nova lox or smoked salmon of your choice, chopped into 1/2-inch pieces
1 tsp chives
Salt and pepper to taste
1 challah roll or bagel


For the caramelized onions:
1. In a large nonstick skillet over medium low heat, melt butter and add onions.

2. Stir occasionally until lightly golden brown for about 30 minutes. Set aside.

For the omelette:
1. Over medium-low heat, add 1 tsp butter to non-stick skillet or griddle, add 2 tbsp of caramelized onions and nova and stir until salmon is slightly opaque for about 30 seconds.

2. Add eggs over the mix and let set until almost cooked through in one layer.

3. Add salt and pepper and sprinkle chives over.

4. Using a spatula, fold the omelette over in half and then fold the sides in making a square shape.

5. Place omelette on a toasted challah roll or bagel.