This healthy, tasty breakfast bowl is perfect for brunch.


225g smoked salmon

2 cups washed fresh spinach leaves

½ cup sliced mushrooms

1 cup brown rice

2 eggs

5 small red potatoes cut into quarters

2tbsp mayonnaise

1tbsp chopped parsley

1/8tsp smoked paprika

1tsp lemon juice


  1. Bring one and a half cups of water to a boil in a saucepan with the rice and a quarter of a teaspoon of salt. Cover and reduce to a simmer and cook for 45 minutes. Allow to rest covered for another 10 minutes before fluffing with a fork.
  2. Preheat the oven to 225°C and line a baking sheet with foil. Toss the potatoes with the olive oil and salt and pepper and roast on the baking sheet for half an hour, turning halfway through.
  3. Heat a frying pan over medium-high heat and add a little better. Cook the mushrooms until brown, then transfer to a bowl. In the same pan, add a teaspoon of olive oil, then add spinach leaves and cook until just wilted. Season to taste.
  4. Bring a saucepan of water to a rolling boil and cook the eggs for six minutes. Remove and rinse under cold water before peeling and setting aside.
  5. Whisk together the lemon juice, paprika and mayonnaise.
  6. Assemble each bowl with a tablespoon of sauce on the bottom, a quarter of a cup of brown rice and top with spinach, roast potatoes, mushrooms and half the salmon. Slice the eggs and place them on top, and garnish with parsley.

Serves 2