Monday Munchies - Smoked Salmon Breakfast Bowl w/ 6-Minute Egg

Hi guys! I'm sorry I've been MIA for the past 2 weeks. It's been a crazy month...first, I went on vacation, then I planned the book launch, finally, I had to cancel the book launch. Unfortunately, things occurred that prevented the party from happening, however, I am planning a book signing before Christmas so that should make up for it a bit. Oh, and prepare for the newsletter to change a bit.


Anyway, back on topic. I have a love-hate relationship with eggs. Weird, I know. Sometimes I love them, sometimes they make me gag. But, combine a perfectly cooked egg with some other delicious ingredients, and eggs are again my friend.


Here is an amazing breakfast recipe that I hope you enjoy! It's got protein, carbohydrates, and lots of flavor. Bon appetit!



Smoked Salmon Breakfast Bowl with 6-Minute Egg

Recipe from A Thought for Food


Ingredients:

  • 1 cup of brown rice

  • 5 baby red potatoes, quartered

  • 8-oz. smoked salmon

  • 1/2 cup sliced mushrooms

  • 2 cups fresh spinach leaves, washed and dried

  • 2 eggs

  • 2 Tablespoons mayonnaise

  • 1 teaspoon lemon juice

  • 1/8 teaspoon smoked paprika

  • 1 Tablespoon chopped parsley

  • Butter

  • Salt

  • Pepper

Instructions:

  • Bring rice, 1 1/2 cups water, and 1/4 teaspoon of salt to a boil in a saucepan. Cover and reduce heat to a simmer. Cook for 45 minutes, turn off the heat and let rest, with the lid still on, for another 10 minutes. Fluff with a fork before serving.

  • Meanwhile, preheat your oven to 425 degrees. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons of olive oil, salt, and pepper. Spread on the baking sheet in a single layer. Roast in the oven for 30-minutes, tossing them halfway through to ensure even cooking.

  • Heat a sauté pan over medium-high heat. Add one tablespoon of butter. Swirl the pan to ensure the melted butter coats the bottom. Add sliced mushrooms in a single layer, trying not to crowd them. Season with 1/4 teaspoon of salt and cook for 3 minutes, until browned and then given a quick stir and cook for another 2 minutes. Transfer mushrooms to a bowl. Return pan to heat and add 1 teaspoon of olive oil. Add spinach leaves, lower heat to a simmer and cook until leaves have wilted. Season with salt and black pepper, to taste.

  • Add 4 cups of water to a medium-sized, deep-sided saucepan. Bring water to a rolling boil and gently lower the eggs into the pot. Lower heat to a simmer and cook eggs for 6 minutes. Remove the eggs and rinse under cold water for a minute to shock them. Carefully crack and peel the eggs. Set aside.

  • Whisk together mayonnaise, lemon juice, and smoked paprika until thoroughly combined. Season with salt, to taste.

  • To assemble the dish, spoon 1 tablespoon of the sauce on the bottom of two bowls. Distribute 1/4 cup brown rice into each. Top each with mushrooms, spinach, roasted potatoes, and 4 oz. smoked salmon. Place the eggs in a bowl and, using a sharp knife, cut them in half, lengthwise. Garnish with chopped parsley, salt, and freshly ground black pepper.


Until next time,

Amanda

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