Smoked Salmon Breakfast Bowlwith roasted potatoes / spinach / mushrooms / soft-boiled egg
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.
Ingredients
- 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
- Potatoes, Yukon gold - 1 1/4 lbs, 1/2" / 1.3 cm cubes
- Oil, cooking - 1 Tbsp
- Paprika - 1 tsp
- Foil - for roasting
Nutrition Facts
Prep
- 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)
- Potatoes / Chives - Prep as directed. (If making Wednesday’s meal, prep potatoes for that night at the same time.)
Make
- Heat oven to 500F / 260C.
- 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.
- 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.
- 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.
- 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.
- 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.
- Peel eggs and slice in half.
- 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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Reviews
This meal has 27 reviews
This was fun! Great way to mix up our stale breakfast routine. I used the concept but improvised a lot. Modifications were: used TJs frozen roasted potato mix, asparagus and spinach for veggies and added some avocado.
I was surprised with how much we all liked this. We aren't picky eaters, but the flavors were more than I thought it would be while making it! Next time I'll make more so we can have seconds. The hummus was such a great addition, I never would have guessed that. This will be a favorite!
Easy and tasty! We're keeping this in our back pocket for weeks we need an extra meal and have a surplus of eggs from our chickens.
I did the eggs right!! And the whole dish was super yummy!
I was surprised by how well this worked. I thought the mushrooms and spinach might not work with the potatoes and salmon, but the salmon really worked nicely with everything. I did sunny side up eggs instead of soft boiled, and it worked really nicely.
Pretty tasty. I’ve decided I’m not a fan of smoked Salmon, but everything else was great