This smoked salmon, mushroom and egg dish is a great way to incorporate more healthy Omega-3 fatty acids into your diet. The dish is umami goodness on a plate!
I’m always looking for new ways to serve the same old breakfast staples. Eggs are something I could eat every day, but I love to mix it up and try them different ways. This recipe is a great use of poached eggs. The savory flavors are just my kind of breakfast.
According to the Alaska Seafood Marketing Institute, “Salmon is a key source of marine omega-3 fatty acids (DHA and EPA) which are essential for our bodies to promote heart health, suppress inflammatory responses, improve blood flow and participate in brain function.” I don’t need to be told twice to eat more salmon.
I’ve started incorporating it into a lot more dishes (like these egg and salmon breakfast tacos). The thing about smoked salmon is that it’s incredibly versatile. It can be used in so many dishes.
The smoky, saltiness of it really spruces up a dish. It doesn’t have to be kept for bagels and cream cheese. In fact, I think an equally perfect pairing is mushrooms and egg.
I like the idea of adding salmon to breakfast. Why not replace your bacon with salmon for a healthy alternative? If you like poached eggs and want to get away from the typical eggs benedict, I think you’ll love this dish. Plus, it’s a low car and keto diet dream.
Of course if you want to add a piece of toast or half a bagel, either of those are particularly good at the bottom of this stack.
How to Make This Salmon, Mushroom & Egg Dish
Start by adding some butter to a small skillet and allow it to melt in a pan over medium heat. Add the sliced mushrooms to the pan. Cook on medium heat, stirring occasionally, until the mushrooms are browned. I like mine to be kind of crispy. You can remove them when they’re done to your liking.
In the meantime, you can poach the eggs. I do this by filling a small pan halfway with water and bringing it to a simmer. I add a tsp of vinegar to the water, because it helps the egg stay together when you drop it into the water.
I also like to crack the egg into a dish first. Then create a small whirlpool in the water and drop the egg in very gently. It takes 3.5 to 4 minutes to cook the whites and leave the yolk runny. When it’s done, take it out and put it on a paper towel to drain the water.
Add the mushrooms to a plate and intermingle the small pieces of smoked salmon. You can keep the salmon slices whole if you prefer. I think it’s easier to eat if it’s chopped into smaller pieces. Add the egg over the top. Sprinkle with salt and pepper. Add some chopped green onion, if you wish.
What Type of Mushrooms to Use
Really, just about any type of mushroom is good with this dish. I’ve used button mushrooms, but you could also use baby portobellos, white, chestnut or even shiitake. Get creative and try a mushroom mix! I’ve seen great mixes at local farmers markets recently. I’d love to throw a handful of random mushrooms into this recipe.
This salmon, mushroom and egg dish quickly became one of my favorite breakfast dishes. You can serve it at brunch with friends and everyone will love you. If you try this recipe, we’d love to hear how it turned out. Leave us a comment below.
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Smoked Salmon, Egg & Mushrooms
- 2 large eggs
- 12 button mushrooms, sliced
- 4 oz smoked salmon
- 1 tsp butter
- salt to taste
- chopped green onion for garnish
- Wipe and slice the mushrooms. Add the butter to a frying pan over medium heat. Once melted, add the mushrooms. Season with salt and pepper. Cook, stirring occasionally until browned.
- Poach the eggs in simmering water for 4 minutes, or until done to your liking. Remove and drain on a paper towel.
- Place the mushrooms on a plate and intersperse the smoked salmon. Then place the egg on top and season with salt and pepper. Serve immediately and enjoy!
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.