Whisk 2 eggs and then pour into the pan. Let the eggs cover the whole bottom of the pan in an even layer. Let them sit for about a minute on low heat.
Add a few slices of lox, everything bagel seasoning, creme fraiche, capers and chives to the center of the pan. Fold eggs on each side making a little package for the lox.
Toast brioche bun and add dijon mustard to both sides. Add eggs along with red onion (to dull down the red onion, let them sit in cold water for a few minutes before adding) and arugula. Add a squeeze of lemon to the arugula and close sandwich. Slice and enjoy!
