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Mother's Day Breakfast with a Twist

5.0/5 rating 1 vote
  • Makes: 4
  • Prep Time: 15 mins
  • Ready in: 5-6 mins
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Mother's Day Breakfast with a Twist

What every Mum deserves; a great way to start the day. Forget greasy fry-ups, this is a beautifully light alternative. Any bread will do, but rye gives a nutty edge.


  • 4 slices Rye bread, lightly toasted
  • 55g softened unsalted butter
  • 200g smoked salmon (4 x 50g portions)
  • 4 free range medium eggs
  • 500g natural yogurt (4x 50g portions)
  • 2 pots fresh chives, chopped
  • Coarse ground black pepper
  • 1 fresh lime, quartered
  • Salt
  • Dash of white wine vinegar

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  1. Place a small pan of water on the hob and add a little salt and 2 tsp vinegar. Bring to the boil.
  2. Place the lightly toasted rye bread on four warm plates, butter the bread well. Top with the smoked salmon.
  3. Once the water boils, break the four eggs in, gently, then bring back to the boil and turn down the heat to simmer.
  4. Cook for 2-3 minutes maximum, or until the whites are set.
  5. Once cooked, drain well and place onto the four smoked salmon rye breads.
  6. Mix the yogurt with the chives and spoon evenly over the four plates.
  7. Sprinkle with black pepper and serve with a wedge of fresh lime.

Phil's Tips

Adding a touch of vinegar to the water, helps set the albumen (white of the egg).

A little smoked salmon goes a long way with this dish.

This dish can be eaten hot or cold.

Other fresh herbs are a nice alternative.

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