This is a simple weekend dish which can also be made bigger for a brunch. Lox , eggs, capers, crème fresh, local cheddar cheese, and chives. Salty, herbaceous, creamy a great way to start your day. I hope you like it.
2 ounces mushroom
1 ounce lox
1 ounce chives
2 large eggs
1 ounce cheddar cheese
1 tablespoon creme fresh
Salt and pepper.
In a 9 inch skillet on medium add cooking oil.
Add mushrooms to pan cook for 5 minutes stirring occasionally.
In a bowl beat eggs and chives.
Add eggs to pan and stir for 10 seconds.
Let eggs cook for 30 seconds add cheese and stir for 10 seconds.
Add lox and remove from heat.
Add to serving plate top with crème fresh and more chives. Salt and pepper to taste.
Serve.
Dan's Food Blog 
I wish I liked fish. I see so many good recipes posted that are related. I can eat it if it is really mild flavored and deep fried with a brown crust. Otherwise….no.
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I understand I used to be the same way and still like those. Then I delivered fish to restaurants and found out better ways to make fish than my Mom who managed a fish and chips restaurant in Detroit.
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That sounds great. I would like to eat more fish. Maybe you can share some of your recipes and methods that you think I might like.
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I like eggs
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