Roasted Portobello Mushrooms With Salmon and Poached Eggs

4 Servings
30 min

Poached eggs and salmon over roasted portobello mushrooms. Topped with grated goat cheese and a sprinkle of cayenne pepper. A delicious and easy breakfast option that is full of good for you ingredients.

Hi There! Delicious breakfast recipes have been on my mind lately. Last week I shared my  apricot pop tarts with caramel icing that are perfect for a sweet treat in the morning. But you know what they say “breakfast is the most important meal of the day” also interpreted as “eat something substantial in the morning so you don’t crash half way through your day”. Pfft, whatever! A good pop tart smothered in caramel icing in the morning is sooo worth it.


With that being said, a healthy breakfast recipe is important. After tempting you last week with ooey gooey apricot stuffed pop tarts, I thought I would add a healthier breakfast option that is just as mouthwatering. In step roasted portobello mushrooms topped with salmon and poached eggs. Yum! The portobello mushroom is brushed with garlic butter, the poached egg and salmon sit on a bed of arugula and it is all topped with grated goat cheese. Don’t mind me, I’m just drooling over here.

Portobello mushrooms are full of great vitamins, they are a good source of protein and they are low in sodium. Arugula is full of antioxidants and minerals that help cleanse and salmon is, of course another good for you ingredient. It is a great source of protein and the omega-3 fatty acids contribute to healthy brain function. Not a bad thing to start the day with!

This recipe can be made with smoked salmon, salmon lox or baked salmon. In addition to all the other great things about this recipe, it is great for using some leftovers in the fridge. That is exactly what I did and it worked out great. We used the salmon we had for dinner the night before and some goat cheese we already had in the fridge. No food waste plus a good for you breakfast that is delicious, winning!


Are obsessed with breakfast like me? Check out these  puff pastry baked egg or some  crispy potato latkes or these  healthy oatmeal protein pancakes.

Roasted Portobello Mushrooms With Salmon and Poached Eggs

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 4 large portobello mushrooms
  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup arugula
  • 4 eggs
  • 3/4 cup flaked salmon (smoked, baked or lox)
  • 1/2 cup grated goat cheese
  • Dash of cayenne pepper

Instructions


Preheat the oven to 400 degrees.
Remove the stems and using a spoon scoop out the gills of the mushroom caps.
Melt 2 1/2 tablespoons of the butter in a small saucepan over medium heat. Add the garlic and sauté until fragrant but not browned.
Pour butter into a small bowl and brush both sides of the mushrooms with the garlic butter.
Place the mushrooms on a baking sheet and bake for 12 -14 minutes or until slightly soft.
Using the same saucepan that you made the garlic butter, add the remaining 1/2 tablespoon butter over low heat until melted. Remove the pan from the heat and add the arugula. Toss until lightly coated in butter.
Poach the eggs in a medium saucepan. There are a few different methods to poach an egg. I use the vinegar method Here is a great guide to how to poach the perfect egg.
Remove the mushrooms from the oven, place even amount arugula in each mushroom, top with poached egg, flaked salmon, and sprinkle with grated goat cheese.
Salt and pepper to taste. Add a dash of cayenne pepper for a little kick and enjoy!

Kaylene
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