Smoked Salmon and Egg Power Bowl
This stunning breakfast bowl layers soft poached eggs over a bed of smoked salmon, avocado, and edamame to deliver an outstanding protein profile in every spoonful. A drizzle of lemon tahini dressing ties all the bold flavors together beautifully.
A nutrient-dense breakfast bowl with poached eggs, smoked salmon, avocado, and edamame finished with lemon tahini.
Nutrition per serving
Ingredients
main
base
dressing
Instructions
Make the Lemon Tahini Dressing
Whisk together the tahini and lemon juice in a small bowl. Add 2 to 3 tablespoons of warm water one tablespoon at a time while whisking until the dressing reaches a pourable consistency. Season with a pinch of salt and set aside.
Assemble the Bowl Base
Divide the smoked salmon between two bowls and arrange the avocado slices alongside it. Scatter the thawed edamame evenly over both bowls so each serving has a good mix of colors and textures.
Poach the Eggs
Fill a medium saucepan with 3 inches of water and bring to a gentle simmer over medium heat. Add a teaspoon of white vinegar to help the whites hold together. Crack each egg into a small cup individually then slide it gently into the simmering water. Poach for exactly 3 minutes for a runny yolk or 4 minutes for a jammy center. Remove with a slotted spoon and gently pat dry with paper towels.
Finish and Serve
Place two poached eggs on top of each assembled bowl. Drizzle the lemon tahini dressing generously over everything and add a pinch of black pepper and optional red pepper flakes. Serve immediately while the eggs are still warm.
Substitutions
Common mistakes
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