Scrambled Eggs with Lox and Onion

When I went to NYC a few weeks ago, I had the most amazing scrambled eggs ever. It was at the Russ and Daughters cafe. The eggs were perfectly cooked, the onions were cooked, yet still a bit soft, and the locks were still salty, and everything was perfectly seasoned.
Here is the recipe:

Scrambled Eggs with Lox and Onion
Serves 2

4 eggs
2 onions, cut into thin strips
1/4 pound of chopped lox
pepper

In a nonstick saute pan, melt about 2 tablespoons of butter, and when the foam subsides, cook the onions until they are cooked, but not brown.
Next, crack the eggs into a small bowl, and whisk until everything is mixed together, add the lox into the eggs.
When the onions are done, add the eggs and locks to the pan, and cook until they are cooked, but not brown.
Put on a plate, and season with pepper, because there is enough salt in the lox.
Enjoy!!