Smoked Salmon and Egg Breakfast Plate recipe

Name: Smoked Salmon and Egg Breakfast Plate
Total time: 12 min
Yield: 1 servings
Cuisine: British
Ingredients: 2 large Eggs; 80 g Smoked Salmon; 40 g Yoghurt; a pinch Salt; a pinch Black Pepper; a few drops of juice Lemon

A simple, satisfying plate of softly cooked eggs with smoked salmon and a cool yoghurt dollop on the side. It’s a speedy brunch-style meal that feels a little special without any fuss.

12 min · Easy · British Jump to method

Ingredients

1 servings

2 large Eggs
80 g Smoked Salmon
40 g Yoghurt
a pinch Salt
a pinch Black Pepper
a few drops of juice Lemon

Nutrition	Per serving
Calories	225 kcal
Protein	20.3 g
Carbohydrates	2.9 g
Fat	14.1 g
Saturated fat	4 g
Fibre	0 g
Sugar	2.1 g
Sodium	760 mg

Why this works

A high-protein, very low-carbohydrate breakfast with moderate fat, but notably high sodium due to smoked salmon and added salt.

High-quality protein. Eggs and smoked salmon provide complete protein to support satiety and muscle maintenance.

Omega-3 fats. Smoked salmon contributes beneficial omega-3 fatty acids, which support heart and brain health.

Sodium concern. Smoked salmon plus added salt make this dish relatively high in sodium, which may be a concern for blood pressure.

Method

Bring a small pan of water to a gentle simmer and add the eggs.
Cook for 6–7 minutes for soft-boiled eggs, then cool briefly and peel.
Season the eggs with salt and black pepper.
Arrange the smoked salmon on a plate with a spoonful of yoghurt alongside.
Serve the eggs over or beside the salmon, with another light grind of black pepper.
Eat immediately while the eggs are still warm.

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