Mixed mushrooms with smoked salmon and poached egg

Low-carb and utterly delicious, this is one breakfast dish you'll return to again and again.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Mixed mushrooms with smoked salmon and poached egg
  • 200 gram cold smoked huon salmon (see tip)
  • 20 gram sunflower seed kernels
  • 20 gram pepitas (pumpkin seeds)
  • 2 1/2 tablespoon olive oil
  • 600 gram swiss brown mushrooms, sliced thickly
  • 600 gram oyster mushrooms
  • 1 large clove garlic, crushed
  • 1 fresh long red chilli, seeded, chopped finely
  • 1 tablespoon water
  • 2 teaspoon lemon juice
  • 1 tablespoon vinegar
  • 4 eggs
  • 2 tablespoon fresh chervil leaves


Mixed mushrooms with smoked salmon and poached egg
  • 1
    Heat a large heavy-based frying pan over medium heat. Add sunflower seeds and pepitas; cook, stirring, for 2 minutes or until seeds are toasted. Remove from the pan.
  • 2
    Heat 1 tablespoon of the oil in the same pan over high heat; add half the mushrooms. Cook, stirring occasionally, for 4 minutes or until browned lightly. Transfer to a large bowl; cover to keep warm. Repeat with remaining oil and remaining mushrooms.
  • 3
    Return all mushrooms to the pan, then add garlic, chilli and the water; cook, stirring, for 1 minute or until fragrant. Remove from heat. Stir in juice; season to taste. Transfer to a bowl; cover to keep warm.
  • 4
    Meanwhile, half-fill a large deep frying pan with water, then add vinegar; bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide 1 egg into whirlpool. Repeat with remaining eggs. Cook eggs for 3 minutes or until whites are set and the yolks remain runny. Remove eggs with a slotted spoon; drain on a paper towel-lined plate.
  • 5
    Divide mushroom mixture among plates; top with salmon, eggs, seed mixture and chervil. Season; serve.

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