Mixed mushrooms with smoked salmon, egg and seed topping

Rise and shine with these mixed mushrooms, smoked salmon, egg, and seed topping - a delicious, nourishing start to your day!

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


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


Mixed mushrooms with smoked salmon, egg and seed topping
  • 1
    Heat a large frying pan over medium heat. Add sunflower seeds and pepitas; cook, stirring, for 2 minutes or until seeds are toasted. Remove from pan.
  • 2
    Heat 1 tablespoon of the oil in 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 with foil to keep warm. Repeat with another tablespoon of the oil and the remaining mushrooms.
  • 3
    Return all mushrooms to pan, stir in garlic, chilli and water; cook for 1 minute or until fragrant. Remove from heat; stir in lemon juice; season to taste. Transfer to bowl; cover with foil to keep warm.
  • 4
    Meanwhile, to poach eggs, half-fill a large, deep frying pan with water, add vinegar; bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water; slide egg into whirlpool. Repeat with a second egg. 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. Keep warm. Repeat poaching with remaining eggs.
  • 5
    Divide mushroom mixture among plates, top with eggs, smoked salmon, seed mixture and chervil; season.

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