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Smoked salmon breakfast bowl

Smoked salmon breakfast bowl

Total Time
25 min
15 min
10 min
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.


Reduced fat oil spread

1 tbs

Cup mushrooms

400 g, halved


1 clove(s), crushed

Cherry tomatoes

200 g, halved


4 cup(s), leaves, chopped, (120g)

Lemon juice

2 tsp

White vinegar

2 tsp


4 medium

Smoked salmon

150 g

Fresh chives

1 tbs, chopped, to serve, (optional)


  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.


PREP TIP: To speed up the morning prep, cut up mushrooms, tomatoes and kale the night before. Store in separate containers until you’re ready to cook.