Smoked Salmon Breakfast Bowl with a 6-Minute Egg

INGREDIENTS

  • 1 cup 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

Smoked Salmon Breakfast Bowl with a 6-Minute Egg #breakfastideas

DIRECTIONS

  1. 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 heat and let rest, with the lid still on, for another 10 minutes. Fluff with a fork before serving.
  2. Meanwhile preheat oven to 425 degrees. Line a small baking sheet with foil. Toss potatoes with 2 teaspoons olive oil, salt and pepper. Spread across baking sheet in a single layer. Roast in the oven for 30 minutes, tossing them half way through to ensure even cooking. 
  3. 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 the 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. 
  4. Full intructions visit @athoughtforfood

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