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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!
5 stars (2 ratings)

Ingredients

Smoked Salmon Breakfast Bowl

  • 2 whole eggs
  • 1 teaspoon olive oil
  • 3 cups rainbow chard, or other green, shredded
  • 3 whole garlic cloves, thinly sliced
  • ½ pat butter
  • 1 cup new potatoes
  • teaspoon paprika
  • 1 pinch salt and pepper
  • 3 ounces smoked salmon
  • ¼ cup smoked paprika aioli, see recipe below

Smoked Paprika Aioli (makes 1 cup)

  • 1 cup mayo, or vegan mayo
  • ½ teaspoon smoked paprika
  • teaspoon smoked sea salt
  • 1 teaspoon lemon juice

Instructions 

  • Make potatoes: Bring 3 cups water to a boil in a small saucepan. Add potatoes and boil until soft, about 8-10 minutes. Drain, let cool, and then cut each potato in half or quarters (smaller pieces will become crispier when cooked). Heat butter in cast iron skillet over medium high heat. Add potatoes and cook until crisp, stirring occasionally, about 10-12 minutes. When potatoes are almost to desire crispness, add garlic, paprika, and smoked salt. Sauté until garlic is crisp, about 2 minutes. Remove potatoes from heat and set aside.
  • Soft boil eggs: Bring a medium pot filled with water to a gentle simmer. Gently add eggs and cook for 6-7 minutes. Remove eggs to a bowl of ice water and let cool 2-3 minutes. Then gently peel eggs, cut in half, and set aside for bowl.
  • Wilt greens: 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.
  • Build breakfast bowl: Build a bowl with potatoes, greens, smoked paprika aioli (instructions below), and salmon. Add soft-boil egg (instructions below) and enjoy!
  • Make 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.

Notes

  • 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 Information

Serving: 1serving, Calories: 893kcal, Carbohydrates: 15g, Protein: 11g, Fat: 88g, Saturated Fat: 14g, Polyunsaturated Fat: 51g, Monounsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 1216mg, Potassium: 435mg, Fiber: 2g, Sugar: 1g, Vitamin A: 373IU, Vitamin C: 17mg, Calcium: 28mg, Iron: 1mg