Smoked Salmon Breakfast Bowl With 6-minute Egg

A Smoked Salmon Breakfast Bowl is simple to make. You just heat some water, brown some chives in it, add some chopped salmon and toss it into the pan.

Leave the water alone to steam the salmon. Serve up with scrambled eggs, toast, and some toast with a side of eggs for an easy yet delicious breakfast that everyone will love! There are some really good things about starting the day with a Smoked Salmon, and one of the best things is that it can be prepared a number of ways, allowing you to have a variety of presentations with this simple ingredient.

The great thing about this fish is that it’s easy to cook, as long as you have the correct ingredients and cooking method. There are a number of ways you can prepare for this, including frying, baking, broiling, grilling, steaming, and baking as well.

Smoked salmon is a delicious salmon dish that is served at its best when it has just been cooked and allowed to rest. There are several ways that this can be done but one of the best is to marinate the salmon in a dressing for about five minutes so that all of the tastes and aromas are permeated and the taste is that much more balanced.

This is an easy and simple method to get started with and you can experiment with different methods as well. The good thing about smoked salmon is that is pretty easy to make as well, even if you don’t know anything about cooking salmon.


Recipe by TiffanieCourse: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



It’s only in the past few years that I’ve grown to love breakfast.


  • 1 cup brown rice

  • 5 baby red potatoes, quartered

  • 8 oz. smoked salmon

  • 1/2 cup sliced mushrooms

  • 2 cups fresh spinach leaves, washed and dried

  • 2 eggs

  • 1 teaspoon lemon juice

  • 2 tablespoons mayonnaise

  • 1/8 teaspoon smoked paprika

  • 1 tablespoon chopped parsley

  • Butter

  • Salt

  • Pepper


  • Bring rice, 1 1/2 cups water, and 1/4 teaspoon of salt to a boil in a saucepan. Cover and reduce heat to a simmer. Cook for 45 minutes. Turn off heat and let rest, with the lid still on, for another 10 minutes. Fluff with a fork before serving.
  • Meanwhile preheat oven to 425 degrees. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons olive oil, salt and pepper. Spread across baking sheet in a single layer. Roast in the oven for 30 minutes, tossing them half way through to ensure even cooking.
  • Heat a sauté pan over medium-high heat. Add one tablespoon of butter. Swirl the pan to ensure the melted butter coats the bottom. Add sliced mushrooms in a single layer, trying not to crowd them. Season with 1/4 teaspoon of salt and cook for 3 minutes, until browned and then given the a quick stir and cook for another 2 minutes. Transfer mushrooms to a bowl. Return pan to heat and add 1 teaspoon of olive oil. Add spinach leaves, lower heat to a simmer and cook until leaves have wilted. Season with salt and black pepper, to taste.
  • Add 4 cups of water to medium-sized, deep-sided saucepan. Bring water to a rolling boil and gently lower the eggs into the pot. Lower heat to a simmer and cook eggs for 6 minutes. Remove the eggs and rinse under cold water for a minute to shock them. Carefully crack and peel the eggs. Set aside.
  • Whisk together mayonnaise, lemon juice and smoked paprika until throughly combined. Season with salt, to taste.
  • To assemble the dish, spoon 1 tablespoon of the sauce on the bottom of two bowls.
  • Distribute 1/4 cup brown rice into each. Top each with mushrooms, spinach, roasted potatoes, and 4 oz. smoked salmon. Place the eggs in a bowl and, using a sharp knife, cut them in half, lengthwise. Garnish with chopped parsley, salt, and freshly ground black pepper.

Reference : athoughtforfood.


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