Breakfast Slap

Breakfast Slap: Portobello Mushroom, Grilled Herb Tomato, Smoked Salmon, Soft Poached Eggs, Baby Spinach

If you can spare 10-15 minutes for your breakfast then this little combination will blow your socks off and get you in the mood for

the day ahead.  This is one of my favourite breakfasts especially if I have gone for a run or have training in the afternoon.  Fish and

eggs for protein, tomatoes for vitamins C, K and E, potassium and Magnesium, juicy Portobello mushrooms for vitamin B, copper

and selenium, and spinach for zinc, calcium and iron, all in one little dish. The flavours work very well together, damn tasty and an

eye catching dish if you are out to impress.

GF. DF.

Ingredients

– 1 Large or 2 medium Portobello mushrooms

– 2 tomatoes (I love plum tomatoes)

– Smoked salmon

– 1 egg

– Handful of washed baby spinach

– Mixed dried herbs

– 1 Teaspoon of balsamic vinegar

– Olive oil

– Sea salt and black pepper

Method

1.) Clean the gills of the mushroom with a teaspoon (Peeling also is optional), half the tomatoes. Place together on a baking tray, season with sea salt and pepper, sprinkle some herbs on the tomatoes as well as the balsamic vinegar. Grill for around 5 minutes.

2.) Add a small dash of vinegar to a pan of steadily simmering water for your egg.

3.) When the tomatoes and mushrooms are cooked, place your egg in the simmering water, give the water a little swirl before placing your egg in and this will give it shape. Poach for around 2 minutes for soft, 4 minutes for hard.

4.) On a plate, place your mushrooms, add a handful of washed baby spinach on top, then 2 slices of smoked salmon, 3-4 halved tomatoes depending on hunger, and finally, your poached egg, keep it neat and indulge.

And don’t forget, if you manage to make it look pretty, take a snap and share it on the This is Galway Facebook page.

 


 

Sources: Veg and Eggs from Ernies Fruit and Veg. Smoked Salmon from Deacy’s Fish & Vegetable Shop.

Photos by: Boyd Challenger

About the Chef

You wouldn’t know by looking at him, but Stephen Byrne likes to eat, a lot. He has cheffed worldwide; Canada, Australia, San Francisco, Dublin and now resides in Galway. Not afraid of the unhealthy appetite, he has a keen interest in simple whole foods, a love for Asian flavours and an awful sweet tooth. With years of experience, he will create weekly recipes of meals he devours regularly, and hopefully inspire people to cook at home and embark on a healthier lifestyle.

He writes on his site: http://therantingbeast.com/

This is Galway Recipes

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