Photo of Smoked salmon breakfast bowl by WW

Smoked salmon breakfast bowl

1 - 5
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Smoked salmon always makes a breakfast seem extra special, and this one is no exception. It feels really indulgent, but is ready in under half an hour.


Low Fat Spread

1½ tablespoons


400 g, small ones halved, larger ones quartered


1 clove(s), crushed or grated

Cherry Tomatoes

200 g, halved

Kale, raw

125 g


½ medium

White Wine Vinegar

1 tablespoons

Egg, whole, raw

4 large, raw

Smoked salmon

150 g

Chives, Fresh

1 tablespoons


  1. Melt the low-fat spread in a frying pan and fry the mushrooms for 3-4 minutes until golden. Stir in the garlic and cook for 30 seconds, then add the cherry tomatoes and kale and stir-fry for 2-3 minutes. Season to taste and stir in the lemon juice.
  2. Meanwhile, bring a large pan of water to the boil, add the vinegar and reduce the heat to a simmer. Crack the eggs, one at a time, into the simmering water and poach for 3 minutes, until the whites are just set and the yolks are still soft. Remove the eggs with a slotted spoon and put on a plate lined with kitchen paper.
  3. Divide the mushrooms, tomatoes and kale between 4 bowls, then top with the smoked salmon, eggs and some snipped chives.


If you like, serve this with soft-boiled eggs, cut in half, instead of poached.