Try this Full Breakfast Power Salad brings together the richness of classic brunch flavors with the freshness of wholesome ingredients. Designed as a complete morning meal, it features a sunny-side egg, creamy mushrooms, sautéed spinach, roasted tomatoes, baked beans, smoked salmon, toasted bread, avocado, and a crispy hash brown. Each element is cooked simply but intentionally to build layers of texture and flavor. Ideal for weekends, café-style plating, or meal-prep inspiration, this dish fuels your day with balanced protein, greens, and warmth.
Ingredients
For the Salad Plate
- 1 large egg
- ½ avocado, sliced
- 1 cup fresh spinach
- 6–8 cherry tomatoes, halved
- 1 cup mushrooms, sliced
- ½ cup baked beans
- 2–3 slices smoked salmon
- 1 hash brown
- 2 slices sourdough or country bread
- 1 tbsp butter or olive oil
- Salt & black pepper to taste
- Fresh thyme or herbs for garnish
For Creamy Mushrooms
- 1 tsp butter
- 1 garlic clove, minced
- 1 tbsp cream or milk
- Pinch of black pepper
Method
1. Prepare the Roasted Tomatoes
Preheat a pan with a drizzle of olive oil. Place the cherry tomatoes cut-side down. Season with salt, pepper, and fresh thyme. Cook for 4–6 minutes until softened and slightly caramelized. Remove and set aside.
2. Cook the Spinach
In the same pan, add a small amount of oil or butter. Toss in the spinach, sprinkle lightly with salt, and sauté for 1–2 minutes until wilted but still bright green. Move it to the plate.
3. Make the Creamy Mushrooms
Melt butter in a pan. Add garlic and sauté for 30 seconds. Add mushrooms and cook until they release moisture. Stir in cream and black pepper. Allow the sauce to thicken slightly. Season and transfer to the plate.
4. Fry the Egg
Heat a non-stick pan with a touch of oil. Crack in the egg and cook sunny-side up until the whites set and the yolk remains runny. Season with salt and pepper. Place it on the plate.
5. Prepare the Hash Brown & Bread
Air-fry or pan-fry the hash brown until crispy and golden. Toast the bread slices until perfectly crisp with a soft center.
6. Heat the Baked Beans
Warm the baked beans in a small saucepan until hot. Spoon them into a small bowl for neat plating.
7. Assembly
On a large plate, arrange the egg, mushrooms, spinach, avocado slices, tomatoes, smoked salmon, and hash brown. Add the toast and place the bowl of baked beans at the center. Garnish with herbs and serve immediately.
Chef’s Tips
- For the perfect sunny egg: Cook on low flame and cover the pan for 30 seconds to set the top without flipping.
- Mushrooms taste best when browned: Let them sit without stirring for 1–2 minutes to develop color.
- Balance your plate: Add a squeeze of lemon over avocado and spinach for brightness.
- Upgrade the beans: Stir in paprika or Worcestershire sauce for deeper flavor.
- For café-style plating: Always add the bowl of beans in the center to keep the plate clean and organized.
