Marilyn's for Breakfast

This morning, the Chow Poodle and I were working under the mistaken assumption that no one would want to go to Walker Brothers for breakfast on Labor Day morning. I don't know what we were thinking, but after seeing the line coming out the door and the completely full parking lot at the Waukegan Road location, we decided that maybe this would be a good day to try out someplace different. We headed to Marilyn's Restaurant and Pancake House in Morton Grove. We had been to Marilyn's on several other occasions and have found it consistant and top quality for a Greek style coffee shop with a menu featuring all of the coffee shop standards. Today I ordered lox, eggs and onions; a particularly ideosyncratic dish when it comes to preparation. Marilyn's makes their's just the way I like them. The onions are first sauteed to the point of translucency, then the lox is added and sauteed a while and finally the eggs, which are scrambled (or minced as they are called on the menu)...not omelette style. They also have fresh squeezed OJ and pretty decent freshly made hashbrowns (which I would order more well done and crispy next time).

Marilyn's Lox, Onions and Eggs


Marilyn's Restaurant & Pancake House
5900 Dempster St
Morton Grove, IL 60053
(847) 663-1900

I am glad to hear you had a good experience.We tried them when they first opened and had a negative experoence.Maybe we will give them another shot.

stevez wrote: Marilyn's makes their's just the way I like them. The onions are first sauteed to the point of translucency, then the lox is added and sauteed a while and finally the eggs, which are scrambled (or minced as they are called on the menu)...not omelette style.

Hey Steve,

The sequence here is counter-intuitive (meaning: I wouldn't have guessed it). I would haved assumed that the lox, being already "cooked," would go in last, after the eggs.

But there's no arguing with success -- that's a beautiful plate in the pic.

Hammond

David Hammond wrote:

stevez wrote: Marilyn's makes their's just the way I like them. The onions are first sauteed to the point of translucency, then the lox is added and sauteed a while and finally the eggs, which are scrambled (or minced as they are called on the menu)...not omelette style.

Hey Steve,

The sequence here is counter-intuitive (meaning: I wouldn't have guessed it). I would haved assumed that the lox, being already "cooked," would go in last, after the eggs.

But there's no arguing with success -- that's a beautiful plate in the pic.

Hammond

Like I said, it's an idosyncratic dish. Many people cook the eggs first and then add the onions and lox, some cook one or the other ingredient (usually the lox) first and then add the other two. For me, it's not right unless the onions and lox are cooked first. The best formula being a good sautee on the onions and then a short, gentle fry of the lox before adding the eggs...which Marilyn's does.

Dave,

I'm with you on the texture of cooked "lox". I prefer to bring the eggs to a soft scramble before adding the salmon, as I prefer the salmon to be on the silky side rather than crumbly.

Now I'm sorry I didn't order it at Barney Greengrass.