Luxurious Gluten-Free Irish Breakfast with Smoked Salmon, Grilled Portobello Mushrooms & Herb-Infused Potatoes

Allergens

Eggs, Fish (Salmon)

Ingredients

• 4 large organic eggs
• 6 oz smoked salmon, thinly sliced
• 2 large Portobello mushrooms, cleaned and stemmed
• 4 medium Yukon Gold potatoes, washed and quartered
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the potato quarters with 2 tablespoons of olive oil, dill, parsley, salt, and pepper. Spread them onto a lined baking sheet and bake for 30 35 minutes, or until golden brown and tender, turning halfway through.
3. While the potatoes are baking, heat a non stick skillet over medium heat. Add 1 tablespoon of olive oil and cook the Portobello mushrooms for 4 6 minutes per side, or until tender and slightly charred.
4. In a separate pan, fry eggs to desired doneness.
5. Assemble the breakfast by placing potatoes on a serving plate, adding a layer of smoked salmon, followed by grilled Portobello mushrooms and topped with perfectly fried eggs. Season with salt and pepper to taste.

Chef’s Insight

Experiment with different herbs, such as chives or thyme, for a unique twist on this classic breakfast dish.

Notes

Feel free to add more vegetables like grilled tomatoes or sautéed spinach for a healthier and more filling meal.