LEO: Lox, Eggs and Onions

Kennedy inherited his love for the dish, fittingly enough, from his Uncle Leo, who would turn out big batches anytime the budding chef came to visit.

The irresistible meld of slow-sautéed onions, luxuriant eggs and brined, cold-smoked salmon made such a vivid impression on Kennedy's senses, it eventually became his own go-to dish for serving large crowds at weekend get-togethers.

All you need is a few spoons for people to help themselves and slather it all onto crisp slices of toast.

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