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Smoked Salmon Breakfast Bowl
with roasted potatoes / spinach / mushrooms / soft-boiled egg

Active: 40 min Total: 40 min
This savory breakfast in a bowl is great any time of day and is made with colorful, nutritious layers of vegetables.
Smarts: If you'd prefer to skip the smoked salmon, sauteed shrimp would be great or follow the vegetarian version of this meal and add hummus.


Smoked Salmon Breakfast Bowl:
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 8 oz , sliced in half, quartered if large
  • Chives - 1 Tbsp , chopped
  • Eggs - 8
  • Oil, olive - 1 Tbsp
  • Baby spinach - 6 oz
  • Lemon juice - 1 tsp
  • Smoked salmon - 4 oz
  • Hot sauce (opt) - for serving
Roasted Paprika Potatoes:
  • Potatoes, Yukon gold - 1 1/4 lbs , 1/2" / 1.3 cm cubes
  • Oil, cooking - 1 Tbsp
  • Paprika - 1 tsp
  • Foil - for roasting


  1. Garlic / Mushrooms - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 3 days ahead)
  2. Potatoes / Chives - Prep as directed. (If making Wednesday’s meal, prep potatoes for that night at the same time.)

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  1. Heat oven to 500F / 260C.
  2. Toss potatoes with cooking oil, paprika, and some salt and pepper (if making Wednesday’s meal, roast potatoes for that night at the same time). Spread out on a sheet pan (or two to prevent crowding). Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes.
  3. Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 20 to 25 minutes more.
  4. While potatoes roast bring a small saucepan of water to a boil. Gently add eggs to boiling water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.
  5. Heat a large skillet over medium-high heat. Add olive oil and then mushrooms to heated oil. Saute until mushrooms are tender, ~5 minutes. Season with some salt.
  6. Add spinach and garlic to mushrooms and saute until spinach is wilted. (You can cover with a lid to speed this up.) Squeeze lemon juice over top. Season with some more salt and pepper.
  7. Peel eggs and slice in half.
  8. Assemble bowls with potatoes (reserve half if doubled) on the bottom. Top with mushrooms / spinach, eggs, and slices of smoked salmon. Finish with chives and hot sauce if you’d like. Enjoy!



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