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Soft Boiled Egg and Smoked Salmon Breakfast Bowl

  • Meals
  • Better Desk Lunches
0/5 - 0 Ratings
Cook Time
Serving Yield 2

Ditch the bagel and start the day with this next-level breakfast bowl instead!

By: Reclaiming Yesterday


  • 2 Pete & Gerry’s Organic Eggs
  • 4 ounces wild caught smoked salmon
  • 3 cups Yukon Gold potatoes, scrubbed and cut into small cubes
  • 2 tablespoons ghee
  • 1 tablespoon everything but the bagel spice mix (I buy mine at Trader Joes)
  • Salt
  • For the creamy dill sauce:
  • ¼ cup Greek yogurt (sub coconut cream for dairy free)
  • Squeeze of lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • To Serve:
  • Greens, sliced cherry tomatoes, sliced avocado


Step 1

Bring a pot of water to boil and add the eggs. Boil for 7 minutes and transfer to an ice bath to cool. Reserve.*

Step 2

Make creamy dill sauce: combine Greek yogurt, lemon juice, and dill in a small bowl and set aside.

Step 3

Add cubed potatoes to a microwavable bowl and top with ½ tablespoon of the ghee. Cover with plastic wrap and microwave for 2 minutes. Stir potatoes around, re-cover with plastic wrap and microwave for an additional 2 minutes.

Step 4

Bring a pan to medium heat and add 1 to 1.5 tablespoons of ghee. Add potatoes and spread them into a single layer. Sprinkle with salt and cook 4-5 minutes without moving them. Then flip potatoes to brown on the other side.

Step 5

Sprinkle potatoes with 1 tablespoon of everything but the bagel spice mix and cook for another minute.

Step 6

Divide the potatoes and salmon between 2 bowls and top with mixed greens, sliced cherry tomatoes, sliced avocado, and halved soft boiled eggs.

Step 7

Drizzle with creamy dill sauce.

*Boiling the eggs for 7 minutes will set the whites and leave the yolk runny. For a more firm yolk, increase boil time to 8-10 minutes.

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