Salmon and Egg Breakfast-for-Lunch Bowl
A hearty breakfast-for-lunch bowl built on flaky salmon, jammy eggs, creamy avocado, and fresh greens. It delivers more than a full day's vitamin B12, the brightest nutrient in this bowl, in one satisfying portion.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 1
Ingredients
- 100gsalmon fillet (skinless)
- 2largeeggs
- 0.5mediumavocado (about 70g)
- 2cupsbaby spinach and mixed greens (about 60g)
- 1tbspextra-virgin olive oil
- 0.5lemon (for juice and wedge)
- 6cherry tomatoes, halved (about 90g)
- 1pinchsalt and black pepper
- 1tsptoasted sesame seeds (optional, GF)
Instructions
- 01
Bring a small saucepan of water to a gentle boil. Lower in the 2 eggs and cook for 7-8 minutes for jammy yolks. Transfer to cold water, then peel and halve.
- 02
Meanwhile, pat the salmon dry and season with a pinch of salt and pepper. Heat 1/2 tablespoon of the olive oil in a nonstick pan over medium heat.
- 03
Cook the salmon 3-4 minutes per side until just opaque and easily flaked. Squeeze over a little lemon juice and break into large chunks.
- 04
In a shallow bowl, toss the greens with the remaining 1/2 tablespoon olive oil and a squeeze of lemon.
- 05
Slice the avocado. Arrange the salmon chunks, halved eggs, avocado, and cherry tomatoes over the greens.
- 06
Finish with a pinch of salt and pepper, the sesame seeds if using, and a lemon wedge on the side.
Nutrition (per serving)
- Calories
- 600kcal
- Protein
- 36g
- Carbs
- 14g
- Fat
- 36g
- Fiber
- 7g
- Selenium
- 66mcg
- Zinc
- 2.3mg
- Iron
- 3mg
- B12
- 4.2mcg
- Iodine
- 52mcg
- Sodium
- 420mg
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