Smoked Salmon Breakfast Bowl

A savory breakfast bowl with salmon, eggs, and potatoes on a white bowl.

5 from 1 reviews

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!



Smoked Salmon Breakfast Bowl

Smoked Paprika Aioli (makes 1 cup)


  1. Heat oil in a medium skillet on medium heat, then add garlic and fry until crisp, about 2 minutes. Add greens and cook until soft but not wilted, about 3-4 minutes.
  2. Build a bowl with potatoes, greens, smoked paprika aioli (instructions below), and salmon. Add soft-boil egg (instructions below) and enjoy!
  3. For paprika aioli: Add mayo, paprika, sea salt, and lemon juice to a food processor and mix until well blended. Alternatively, you can also combine the ingredients in a small bowl and mix by hand.
  4. For soft-boiled eggs: Bring three cups of water to a rolling boil and add eggs, cooking for five minutes. Drain and immediately add eggs to ice water to stop cooking. When they have cooled, dry, peel, and add to bowl.


Leftovers and Storage: The contents of this breakfast bowl can be refrigerated for up to four days and be reheated in either a microwave or by stovetop. Undercooked eggs should not be saved (and will not provide the same runny center when reheated), so cook a new soft-boiled egg when reheating.

Nutrition: This breakfast bowl recipe is a balanced meal with protein (eggs), carbohydrates (greens, potatoes), and fats (aioli, oil). It comes in at 550 calories, which is appropriate for a complete dish. It is moderately high in fat and has 5 grams of saturated fat. If watching fat intake, reduce the amount of aioli from 1/8 cup to 1 teaspoon or use vegan mayo to reduce the amount of saturated fat.


Keywords: smoked salmon breakfast bowl, gluten-free