A smoked salmon breakfast bowl is a simple, protein-rich way to start the day, combining soft scrambled eggs, roasted cherry tomatoes, creamy avocado, and silky smoked salmon in one balanced bowl. It's fresh, satisfying, and easy to make with minimal prep, making it ideal for busy mornings or relaxed weekend breakfasts.
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A Quick Look at the Recipe
✅ Recipe Name: Smoked Salmon Breakfast Bowl
🕒 Ready In: ~25 minutes
👪 Serves: 2 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Eggs, smoked salmon, cherry tomatoes, avocado, chives
📖 Dietary Info: Gluten-free; high-protein; low-carb friendly
👌 Difficulty: Easy - roast, scramble, assemble
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Roasting the tomatoes adds natural sweetness and depth, while gently scrambled eggs keep the bowl comforting without feeling heavy. Finished with fresh chives and rich smoked salmon, this breakfast bowl feels elevated but remains approachable and quick enough for everyday routines.
If you enjoy savory breakfasts like this, you may also like our Avocado Egg Toast, Bacon Egg Muffins, or Breakfast Flatbread that are easy to prepare and great for mornings when you want something filling but simple.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Smoked Salmon Breakfast Bowl:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Smoked Salmon Breakfast Bowl:
- Recipe Notes & Tips:
- How to Store:
- Smoked Salmon Breakfast Bowl FAQs:
- More Breakfast Recipes You'll Love
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- Smoked Salmon Breakfast Bowl
Why You'll Love This Smoked Salmon Breakfast Bowl:
Balanced and satisfying: Eggs, smoked salmon, and avocado provide protein and healthy fats that keep you full.
Simple but elevated: Roasted tomatoes and fresh chives add flavor without extra effort.
Great for savory breakfasts: A nice change from sweet breakfasts while still feeling fresh and light.
Quick to make: Comes together in about 25 minutes with minimal prep.
Flexible: Easy to adjust portions or add extras like greens or toast if desired.
Key Ingredients:
- milk. Adds richness and helps make the eggs fluffy; can be swapped with cream or a Homemade Almond Milk.
- avocado. Choose a ripe avocado for creamy texture; slice just before serving to prevent browning.
- smoked salmon. Look for thinly sliced, cold-smoked salmon with a delicate texture and mild smokiness.
- chopped chives. Add a fresh, oniony finish. Can substitute with green onions or dill if preferred.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the eggs: Soft-boiled or poached eggs can be used instead of scrambled eggs for a different texture.
- Use a different fish: Smoked trout or smoked mackerel work well if you don't have smoked salmon.
- Make it dairy-free: Skip the milk and butter and cook the eggs gently in olive oil instead.
- Add greens: Serve the bowl over a handful of arugula or baby spinach for extra freshness.
- Change up the veggies: Roasted asparagus or sautéed mushrooms can replace the cherry tomatoes.
How to Make Smoked Salmon Breakfast Bowl:
- Preheat the oven to 350°F. Spread the cherry tomatoes on a baking sheet, drizzle with the olive oil, and toss to coat. Roast for 20 minutes, or until the tomatoes are softened and lightly blistered.
- While the tomatoes roast, crack the eggs into a bowl and whisk with the milk until fully combined. Heat a skillet over medium heat and melt the butter.
- Pour in the eggs and cook gently, stirring frequently, until the eggs are just set but still soft and moist. Remove from heat immediately to prevent overcooking.
- Divide the scrambled eggs between bowls. Top with the roasted tomatoes, sliced avocado, and ribbons of smoked salmon. Finish with a sprinkle of fresh chives and serve right away.
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Recipe Notes & Tips:
- Cook the eggs gently: Keep the heat at medium and remove the eggs while they're still slightly soft to avoid dryness.
- Don't over-roast the tomatoes: Roasting just until softened keeps them juicy and prevents burning.
- Slice the salmon last: Cutting the smoked salmon right before serving helps maintain its texture.
- Season lightly: Smoked salmon is naturally salty, so taste before adding extra salt.
- Serving Suggestions: Serve this smoked salmon breakfast bowl with sides like our Protein Iced Coffee or Greek Yogurt Bagels for a more filling breakfast.
How to Store:
Refrigerator: Store individual components (scrambled eggs, roasted tomatoes, and salmon) in separate airtight containers for up to 2 days.
Avocado: Best sliced fresh before serving, but you can store leftovers with a squeeze of lemon juice in an airtight container for 1 day.
To reheat: Gently warm the eggs in a skillet over low heat or microwave in short intervals, stirring frequently to avoid overcooking. Reheat the tomatoes in the oven at 300°F or microwave until just warm.
Smoked salmon: Serve cold, do not reheat, as it can become tough and overly salty.
Smoked Salmon Breakfast Bowl FAQs:
A smoked salmon breakfast bowl is best enjoyed fresh, but you can prep components ahead. Roast the tomatoes and slice the vegetables in advance, then cook the eggs and assemble just before serving for the best texture.
Soft scrambled eggs work especially well in a smoked salmon breakfast bowl because they stay creamy and pair well with the salmon. Poached or soft-boiled eggs are also good options.
Yes. Smoked salmon is typically served cold or at room temperature, making it ideal for adding directly to a warm breakfast bowl without additional cooking.
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Smoked Salmon Breakfast Bowl
Ingredients
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 4 eggs
- 3 tablespoons milk
- 1 tablespoon butter
- 1 avocado, sliced
- 4 ounces smoked salmon
- 1 tablespoon fresh chives
Instructions
- Preheat the oven to 350°F. Spread the cherry tomatoes on a baking sheet, drizzle with the olive oil, and toss to coat. Roast for 20 minutes, or until the tomatoes are softened and lightly blistered.
- While the tomatoes roast, crack the eggs into a bowl and whisk with the milk until fully combined. Heat a skillet over medium heat and melt the butter.
- Pour in the eggs and cook gently, stirring frequently, until the eggs are just set but still soft and moist. Remove from heat immediately to prevent overcooking.
- Divide the scrambled eggs between bowls. Top with the roasted tomatoes, sliced avocado, and ribbons of smoked salmon. Finish with a sprinkle of fresh chives and serve right away.
Nutrition
Notes
- Cook the eggs gently: Keep the heat at medium and remove the eggs while they're still slightly soft to avoid dryness.
- Don't over-roast the tomatoes: Roasting just until softened keeps them juicy and prevents burning.
- Slice the salmon last: Cutting the smoked salmon right before serving helps maintain its texture.
- Season lightly: Smoked salmon is naturally salty, so taste before adding extra salt.
- Serving Suggestions: Serve this smoked salmon breakfast bowl with sides like our Protein Iced Coffee or Greek Yogurt Bagels for a more filling breakfast.
Kae says
love this for breakfast