This hearty breakfast is surprisingly filling. Using field mushrooms makes a difference here as they provide substance to the meal. The smoked salmon and poached eggs are rich in protein and fresh tomatoes provide a pop of flavour. Lots of freshly ground black pepper compliments the dish.

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Ingredients

2 eggs
4 field mushrooms
2 spring onions, sliced
50 grams of smoked salmon
1 medium tomato, sliced

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Method

Slice field mushrooms in icm strips and panfry with spring onion until browned and tender.

Poach the eggs. We used an egg poacher here which is just a pan with lift out cups that keeps the eggs perfectly formed.

Alternatively, you could fry them in a non stick pan with a small amount of coconut oil.

Arrange the cooked mushrooms on a plate and top with a generous amount of smoked salmon.

Top this with freshly sliced tomato

Place the poached eggs on top, garnish with parsley and add freshly ground black pepper.

Eggs are not only an excellent source of protein, they are a great source of dietary fats, zinc and B vitamins.