Smoked salmon breakfast bowl
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Low Fat Spread
1½ tablespoon(s)
Mushrooms
400 g, small ones halved, larger ones quartered
Garlic
1 clove(s), crushed or grated
Cherry Tomatoes
200 g, halved
Kale, raw
125 g
Lemon
½ medium
White Wine Vinegar
1 tablespoon(s)
Egg, whole, raw
4 large, raw
Smoked salmon
150 g
Chives, Fresh
1 tablespoon(s)
Instructions
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.
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