🍳 Creamy Salmon & Egg Breakfast Bowl 🔥

Next-level brunch goals! 😮‍💨 Flaky salmon, crispy smashed potatoes, jammy eggs & rich creamy sauce — straight-up café vibes at home!

---

🛒 Ingredients

Category	Item	Amount
🥔 Potatoes & Asparagus	Baby potatoes	1 lb
	Asparagus	1 bunch
	Olive oil	2 tbsp
	Garlic powder	1/2 tsp
	Chili flakes	1/2 tsp
	Salt & pepper	to taste
	Fresh parsley	chopped (for garnish)
🐟 Salmon	Salmon fillets	2
	Olive oil	1 tbsp
	Paprika	1/2 tsp
	Garlic powder	1/2 tsp
	Salt & pepper	to taste
🥚 Eggs	Eggs	2
🥣 Creamy Sauce	Mayonnaise	1/4 cup
	Dijon mustard	1 tbsp
	Lemon juice	1 tsp
	Honey	1 tsp
	Black pepper	pinch

---

👩‍🍳 Directions

Step	Action	Time
🥔 1	Boil baby potatoes 10 min → drain, smash → toss with oil, garlic powder, chili flakes, salt & pepper	15 min
🔥 2	Roast at 425°F (220°C) for 25 min until crispy & golden	25 min
🌱 3	Add asparagus during the last 10 min of roasting, drizzle with oil & season	10 min
🐟 4	Season salmon with paprika, garlic powder, salt & pepper → pan-sear 4–5 min/side → break into chunks	10 min
🍳 5	Soft boil or poach eggs until yolks are jammy & rich 🤤	6 min
🥣 6	Whisk sauce: mayo + Dijon + lemon + honey + pepper until creamy	2 min
🍽️ 7	Assemble: potatoes → asparagus → salmon → eggs → sauce → garnish with parsley & cracked pepper	3 min

---

⏱️ Timing Breakdown

	Time
⏱️ Prep	15 mins
🔥 Cook	30 mins
#Total**	45 mins
🍽️ Servings	2
⚡ Calories	~590 kcal/serving

---

💡 Pro Tips

Tip	Why
🥔 Smash the potatoes!	More surface area = crispier, crunchier result 🔥
🐟 Don't move the salmon	Let it sear undisturbed for a perfect crust
🥚 Ice bath the eggs	Stops cooking instantly for that perfect jammy yolk 💛
🍯 Honey in the sauce	The secret weapon — balances the tangy mustard perfectly
🌿 Fresh parsley at the end	Brightens the whole plate visually & flavor-wise

---

🍽️ Serve With

Option	Vibe
🥖 Toasted sourdough	Soaks up every drop of sauce ⭐
🥑 Sliced avocado	Adds creaminess & healthy fats
☕ Fresh coffee or OJ	The ultimate brunch pairing 🥤

---

Café vibes: ACTIVATED 🔥🍳✨