Smoked Salmon Breakfast Bowl

Smoked Salmon Breakfast Bowl, an easy recipe featuring breakfast potatoes, rainbow chard, smoked salmon, paprika aioli, and a soft-boiled egg. This bowl is sure to brighten up your brunch!

The age old question: sweet or savory brunch? If you’re in the mood for savory, then this salmon breakfast bowl with potatoes, cooked chard, and soft boiled eggs is the perfect weekend morning dish. With a smoky aioli sauce, it’s boosting with flavor that will start your morning off right.

👉 Ready to learn how to make a tasty breakfast bowl with smoked salmon? Let’s do it!

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🥚 Ingredients

• Smoked salmon: The main star of this bowl, smoked salmon adds a light smoky texture to this breakfast bowl. We choose Atlantic smoked salmon for sustainability reasons (see the Sustainable Kitchen section below for details).
• Eggs: Soft boiled eggs add texture and a slightly runny yolk flavor to this bowl.
• Rainbow chard: A slightly wilted leafy green like rainbow or swiss chard adds a healthy vegetable component to this bowl.
• New potatoes: Crispy pan fried breakfast potatoes are the base of this breakfast bowl.
• Seasonings: Garlic, smoked paprika, salt, and pepper are the main seasonings for this bowl. Simple, but flavorful.
• Aioli ingredients: Mayo is the base of aioli (we like vegan mayo) and garlic, lemon juice, paprika, salt, and pepper give it a pop of flavor.
• Recommended tools: sauce pan, large skillet, mixing bowls or food processor

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🥣 How to make (step-by-step photos)

1️⃣ Step One: Make breakfast potatoes

The first step to making this breakfast bowl is to make the paprika breakfast potatoes. You can get more detailed instructions in our full post Smoked Paprika Breakfast Potatoes, but below is the quick overview:

1. Boil potatoes: First bring 3 cups of water to a boil in a small saucepan, add potatoes, and boil until they’re soft (about 8-10 minutes). Then drain, let them cool, and cut them into halves or quarters.
2. Cook potatoes: Heat a large pan on medium heat, add a small amount of butter, and add the potatoes. Cook until they’re crisp – about 10-12 minutes – making sure to stir occasionally to brown on all sides. Then sprinkle with paprika, sliced garlic, and salt and pepper. Cook 1-2 minutes more to crisp garlic, then remove from heat and set aside.

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2️⃣ Step Two: Soft boil eggs

Next it’s time to soft boil the eggs that you’ll place on top of the bowl.

To do this, bring a medium pot filled with water to a gentle simmer. Add the eggs and cook for 6-7 minutes (don’t cook too long or the yolks won’t be runny.

Remove the eggs to a bowl of ice water to cool quickly, about 2-3 minutes, then gently peel the eggs, slice in half, and set aside for the bowl.

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3️⃣ Step Three: Wilt the leafy greens

We love a breakfast bowl with a bit of wilted greens, here’s how we lightly cook them so they’re soft but not completely cooked.

1. Heat the pan: Heat a small amount of oil in a skillet (use the same one you cooked the potatoes in for extra flavor!). When it’s heated, add sliced garlic and fry until almost crisp, about 1-2 minutes.
2. Cook the greens: Then add the chopped or shredded greens and cook until soft but not completed cooked, about 3-4 minutes.

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4️⃣ Step Four: Make the smoked paprika aioli

To make the aioli, add mayo, smoked paprika, sea salt, and lemon juice to a bowl or food processor and mix (or blend) until well combined.

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5️⃣ Step Five: Build the breakfast bowl

Once the potatoes, eggs, and greens have been cooked, and the aioli has been made, it’s time to build the bowl!

Add the cooked potatoes and greens as the based of the bowl. Place the soft boiled egg halves on top of the bowl, along with the smoked salmon.

Finally, add a dollop of the smoked paprika aioli sauce on top and then enjoy a tasty breakfast bow.

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🧊 How to prep ahead and store

This bowl is a great make-ahead recipes that you can build when you’re ready to serve. Here’s how to prep the ingredients and store after cooking.

1. Make ahead: Cook the potatoes, wilted chard, and aioli up to 2-3 days ahead of time. Then when you’re ready to serve, simply soft boil the eggs and build the bowl before eating.
2. Refrigerator storage: Store leftover bowl ingredients in the refrigerator for up to 3-4 days. Reheat the potatoes and the chard in a skillet before eating.
3. Freezer storage: We do not recommend freezing any of the bowl components as they will lose texture when thawed and cooked.

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♻️ Sustainable kitchen tips

We’re all about sustainability here at Fork in the Road! Here are our tips for choosing sustainable ingredients:

Choose sustainable salmon. The Monterey Bay Aquarium’s Seafood Watch suggests farmed Atlantic salmon as the most sustainable salmon choice to protect wild fish populations. And a little goes a long way! Make this dish plant-forward by choosing only a small amount of salmon (about 1.5 ounces per serving)

Pick in season greens. We suggest rainbow chard for the wilted green in this recipe, but choose a leafy green that’s in season near you.

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🍲 More bowl recipes

Want more tasty vegetable-based bowl recipes? We’ve got you covered:

• Roasted Root Vegetable and Barley Bowl
• Rice Bowl with Ginger Soy Tofu and Vegetables
• Quinoa Vegetable Bowl with Spicy Peanut Sauce

UPDATE: This recipe was originally published in June 2018 and was updated for clarity in April 2022.