Salmon, Potato & Egg Breakfast Plate
Breakfast · Mediterranean · Ready in 35 min · Serves 2
Roasted salmon and crushed potatoes with fried eggs and wilted spinach. A 735-calorie breakfast plate carrying a full day of vitamin D.
Per serving
- Calories
- 735
- Protein
- 50 g
- Carbs
- 46 g
- Fat
- 39 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron32%
- Vitamin D93%
- B12236%
- Zinc26%
- Magnesium36%
- Omega-3254%
- Folate36%
- Calcium13%
- Selenium92%
- Potassium44%
- Vitamin C57%
- Riboflavin52%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Salmon fillets
- 500 g Potatoes
- 4 whole Eggs
- 100 g Fresh spinach
- 30 ml Olive oil
- 2 Garlic cloves
- 15 ml Lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
Method
- 1
Cut the 500g of potatoes into 3cm chunks and slice 2 garlic cloves.
- 2
Boil the potato chunks in salted water over high heat for 12 minutes, until a knife slides in with no resistance, then drain them well.
- 3
Set the oven to 200C fan. Put the 300g of salmon fillets on a lined tray, rub with 10ml of the olive oil and a half teaspoon of salt, and roast for 12 minutes, until the flesh flakes when pressed with a fork.
- 4
Heat 10ml more olive oil in a wide pan over medium-high heat, add the drained potatoes and crush each one flat with the back of a spoon. Fry for 5 minutes without moving them, until the undersides are golden and crisp.
- 5
Push the potatoes to one side, add the sliced garlic and the 100g of fresh spinach and cook over medium heat for 2 minutes, until the leaves have just collapsed.
- 6
Fry the 4 eggs in the last 10ml of olive oil over medium heat for 3 minutes, until the whites are set. Divide everything between 2 plates, squeeze over 15ml of lemon juice and finish with a half teaspoon of black pepper.
