Smoked Salmon Breakfast Bowl
Why this recipe works
- Fresh balance: Lemon and cucumber lighten the richness of smoked salmon, egg yolk and Greek yoghurt.
- Fast but filling: Only the egg and toast need cooking, making the bowl substantial without a long breakfast routine.
- Good texture contrast: Creamy yoghurt, soft egg, silky salmon, briny capers and crisp rye keep each bite varied.
Get the most out of this recipe
Timing notes
- Serve straight away: Assemble the bowl just before eating so the toast stays crisp and the smoked salmon remains at its best.
- Mostly assembly: The only active cooking is the soft-boiled egg and toast; the yoghurt base comes together while the egg cooks.
Ingredient notes
- Watch the salt: Smoked salmon and capers both bring salinity, so taste the finished bowl before adding any extra seasoning.
- Adjust the lemon: Add lemon juice gradually until the yoghurt tastes bright but not sharp; extra lemon can be served on the side.
- Use fresh herbs if possible: Fresh dill gives the cleanest flavour here; chives are a good alternative if you prefer a gentler, oniony note.
Make-ahead tips
- Prep the base ahead: The yoghurt, cucumber, dill and lemon mixture can be refrigerated in an airtight container for up to 1 day.
- Keep toppings separate: Add the smoked salmon, capers, egg and toasted rye just before serving for the best texture.
Equipment you'll need
Ingredients
Instructions
- Bring a small saucepan of water to the boil. Lower in the egg and cook for 6 to 7 minutes for a soft-boiled centre. Drain, run under cold water for 30 seconds, then peel.
- Meanwhile, put the greek yogurt in a bowl. Finely grate in a little lemon zest, then squeeze in 1 to 2 teaspoons of lemon juice and stir to combine. Finely chop the fresh dill and stir most of it through, reserving a pinch for the top.
- Cut the cucumber into small pieces and fold through the yoghurt mixture. Spoon into your serving bowl and top with the smoked salmon. Add the capers and the peeled egg, halved, then finish with the reserved dill.
- Toast the rye bread until crisp and serve alongside with any remaining lemon to squeeze over the bowl. Eat straight away while the toast is hot.
Recipe notes
Tips
- For a neater soft-boiled egg, use an egg straight from the fridge and start timing once the water returns to a gentle boil.
- If you are pregnant, elderly, or immunocompromised, use eggs with the British Lion mark and cook until the yolk is firm if preferred.
Substitutions
- Replace rye bread with sourdough bread for a milder flavour and a slightly softer crumb.
- Replace fresh dill with fresh chives for a gentler, oniony note.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate the yoghurt and cucumber base in an airtight container for up to 1 day; add the smoked salmon, capers, egg and toast just before serving.
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Recipe overview
- Servings: 1 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Fish Gluten Wheat
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