Salmon and Egg Breakfast Plate with Cucumber and Dill
A bright Mediterranean breakfast plate of silky smoked salmon and soft-boiled eggs with crisp cucumber and fresh dill. Doubling up two selenium-rich proteins makes this a satisfying, protein-packed start to the day.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 1
Ingredients
- 2largeeggs
- 70gsmoked salmon
- 100gcucumber, thinly sliced
- 1tbspfresh dill, chopped
- 2tspextra virgin olive oil
- 1tsplemon juice
- 1pinchblack pepper
Instructions
- 01
Bring a small pot of water to a gentle boil. Lower in the eggs and cook for 7 minutes for soft-set yolks (8 minutes for firmer).
- 02
While the eggs cook, thinly slice the cucumber and chop the dill.
- 03
Toss the cucumber slices with the lemon juice, 1 teaspoon of the olive oil, and half the dill.
- 04
Drain the eggs and cool under cold running water for 1 minute, then peel and halve.
- 05
Arrange the smoked salmon, halved eggs, and dressed cucumber on a plate. Drizzle the remaining olive oil over the eggs and salmon, scatter the rest of the dill, and finish with black pepper.
Nutrition (per serving)
- Calories
- 315kcal
- Protein
- 27g
- Carbs
- 4g
- Fat
- 23g
- Fiber
- 1g
- Selenium
- 55mcg
- Zinc
- 1.4mg
- Iron
- 2mg
- B12
- 3.3mcg
- Iodine
- 55mcg
- Sodium
- 700mg
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