Smoked salmon breakfast bowl
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Smoked salmon always makes a breakfast seem extra special, and this one is no exception. Ready in under 30 minutes, it’s perfect for a leisurely weekend breakfast with the family.
Ingredients
Reduced fat oil spread
1 tbs
Cup mushrooms
400 g, halved
Garlic
1 clove(s), crushed
Cherry tomatoes
200 g, halved
Kale
4 cup(s), leaves, chopped, (120g)
Lemon juice
2 tsp
White vinegar
2 tsp
Egg(s)
4 medium
Smoked salmon
150 g
Fresh chives
1 tbs, chopped, to serve, (optional)
Instructions
1
Heat oil spread in a frying pan over medium-high heat. Cook mushrooms, stirring, for 3-4 minutes, until light golden. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add tomatoes and kale. Cook for 2-3 minutes, until tomatoes have softened slightly. Stir in lemon juice. Season with salt and pepper.
2
Meanwhile, bring a large saucepan of water to a gentle simmer and add vinegar. Crack 1 egg into a cup, then slide the egg into simmering water. Repeat with remaining eggs. Poach eggs gently for about 3 minutes or until whites are set and yolks are cooked to your liking. Remove eggs from water with a slotted spoon and drain on paper towel.
3
Divide mushroom mixture among 4 shallow bowls. Top each bowl evenly with smoked salmon and an egg. Sprinkle with chives to serve.
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