Smoked Salmon Breakfast Bowl
This Smoked Salmon Breakfast Bowl is a quick throw-together recipe that can be made in less than 20 minutes. You’ll need 8 simple ingredients with only a few requiring any cooking at all. It’s a great breakfast option if you’re eating gluten-free or low-carb.
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Why You’ll Love This Recipe:
Balanced and satisfying: Packed with protein, healthy fats, and fiber to keep you full and energized.
Bright, fresh flavors: The creamy avocado, tangy roasted tomatoes, and smoky salmon create a flavorful contrast.
Elegant but easy: Looks fancy enough for brunch guests but comes together in 30 minutes or less.
Naturally gluten-free: A wholesome, grain-free option that doesn’t sacrifice flavor.
Customizable: Add greens, swap the eggs for poached or fried, or drizzle with lemon vinaigrette for extra brightness.
Ingredients to Make Smoked Salmon Breakfast Bowl:
- eggs. Use fresh, large eggs for soft, creamy scrambled eggs.
- milk. Adds richness and helps make the eggs fluffy; can be swapped with cream or a dairy-free milk.
- avocado. Choose a ripe avocado for creamy texture; slice just before serving to prevent browning.
- cherry tomatoes. Roasting intensifies their sweetness—grape tomatoes also work well.
- 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.
How to Make Smoked Salmon Breakfast Bowl:
- Roast the tomatoes on a sheet pan at 350 degrees for 20 minutes.
- Meanwhile, whisk the eggs with the whole milk, salt and pepper.
- Melt the butter over a medium heat and cook the eggs until they are done, but still moist.
- Serve the eggs right away with the vine tomatoes, avocado and a couple ribbons of smoked salmon. Top with fresh chives.
Recipe Notes & Tips:
- Don’t overcook the eggs: For soft, creamy scrambled eggs, cook them low and slow, stirring gently and removing from heat while still slightly glossy.
- Roast tomatoes ahead: Roasted tomatoes can be made a day in advance and stored in the fridge—just rewarm slightly before serving.
- Use ripe avocado: A soft, just-ripe avocado adds creaminess—cut it right before assembling to avoid browning.
- Assemble right before serving: This keeps the textures fresh and the eggs warm.
- Add a squeeze of lemon: Brightens up the richness of the salmon and avocado.
- Want extra flavor? Add a sprinkle of everything bagel seasoning, capers, or a dash of hot sauce.
Serving Suggestions:
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.
FAQs:
Green onions, fresh dill, or parsley all work well as fresh garnish options.
Yes, gravlax or hot-smoked salmon are good alternatives, though the flavor and texture will vary slightly.
Absolutely—try it over a bed of spinach or arugula, or add cooked quinoa or farro for a more filling option.
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Smoked Salmon Breakfast Bowl
Ingredients
- 4 eggs
- 3 tablespoons whole milk
- 1 tablespoon butter
- 1 avocado, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 4 ounces smoked salmon
- 1 tablespoon fresh chives
Instructions
- Roast the tomatoes drizzled with olive oil on a sheet pan at 350 degrees for 20 minutes.
- Meanwhile, whisk the eggs with the whole milk, salt and pepper.
- Melt the butter over a medium heat and cook the eggs until they are done, but still moist.
- Serve the eggs right away with the tomatoes, avocado and a couple ribbons of smoked salmon. Top with fresh chives.
Nutrition
Notes
-
- Don’t overcook the eggs: For soft, creamy scrambled eggs, cook them low and slow, stirring gently and removing from heat while still slightly glossy.
- Roast tomatoes ahead: Roasted tomatoes can be made a day in advance and stored in the fridge, just rewarm slightly before serving.
- Use ripe avocado: A soft, just-ripe avocado adds creaminess, cut it right before assembling to avoid browning.
- Assemble right before serving: This keeps the textures fresh and the eggs warm.
- Add a squeeze of lemon: Brightens up the richness of the salmon and avocado.
- Want extra flavor? Add a sprinkle of everything bagel seasoning, capers, or a dash of hot sauce.
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