Skip to content

Simpler Savory

Menu

Recipe from Simpler Savory

The recipe

Low-Carb Smoked Salmon Breakfast Plate

Prep
15 min
Cook
5 min
Total
20 min
Servings
2 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 2 servings.

calories
350

2× the original author values. Recipe yield: 2 servings.

calories
700

3× the original author values. Recipe yield: 2 servings.

calories
1050
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 6 ounces cold-smoked salmon (lox) — patted dry
  • 3 tablespoons whipped cream cheese or thick Greek yogurt — divide into small dollops
  • 1 teaspoon extra-virgin olive oil — for drizzling over salmon
  • 1/2 lemon — cut into wedges, plus extra to taste
  • 4 large eggs — soft-scrambled or poached
  • 1 tablespoon unsalted butter — for scrambling; omit if poaching
  • 1 teaspoon white vinegar — only if poaching eggs
  • kosher salt and black pepper — to taste
  • 1/2 English cucumber — thinly sliced or shaved into ribbons
  • 4 radishes — paper-thin slices
  • 1 cup cherry tomatoes — halved
  • 1/4 small red onion — very thinly sliced; soak in cold water if sharp
  • 2 tablespoons capers — rinsed and drained
  • 2 tablespoons fresh dill and chives — roughly chopped
  • 1/2 ripe avocado — sliced; optional
  • 1 teaspoon everything bagel seasoning — sprinkle on eggs/veg only

Instructions

  1. Thinly slice or ribbon the cucumber; slice radishes paper thin; halve cherry tomatoes; thinly slice red onion and soak in cold water 10 minutes if sharp, then pat dry.
  2. Pat the smoked salmon dry with paper towels to prevent a watery plate, then tear into soft folds.
  3. Arrange salmon on plates and drizzle lightly with olive oil; add a few grinds of black pepper.
  4. Spoon small dollops of whipped cream cheese or Greek yogurt onto the plates; season yogurt with a pinch of salt and a squeeze of lemon if using.
  5. For soft-scrambled eggs, warm a nonstick skillet over low heat with butter. Add whisked eggs and stir slowly until just set and glossy; season lightly with salt and pepper.
  6. For poached eggs, simmer water with a splash of vinegar, swirl gently, slide in eggs, and cook until whites set but yolks are runny; drain well.
  7. Arrange cucumber, radish, and tomatoes beside the salmon. Nestle the eggs alongside and add avocado slices if using.
  8. Scatter capers, dill, and chives over everything. Season vegetables and eggs lightly with salt and pepper.
  9. Serve with lemon wedges. Sprinkle everything bagel seasoning over eggs and veggies (not on the salmon). Squeeze lemon at the table and enjoy.
  10. Arrange salmon, vegetables, herbs, capers, and creamy element on a large platter. Keep soft-scrambled eggs warm, covered on low heat, and let guests build their own plates.

Notes

Store salmon separately from veggies and eggs. Refrigerate salmon up to 3 days (pat dry before serving). Veg and herbs keep 1–2 days in airtight containers with a paper towel. Cream cheese or yogurt keeps 3–5 days. Eggs are best fresh; if needed, refrigerate scrambles up to 1 day and reheat gently over low heat with a splash of cream. Rewarm poached eggs by slipping into very hot water for 20–30 seconds. Refresh with fresh lemon and herbs before serving.

Source: https://simplersavory.com/low-carb-smoked-salmon-breakfast/