Smoked Salmon Breakfast Bowl
2 cups of Superior Fresh Spring Mix
1 package pre-cooked brown rice
8 baby red potatoes, chopped
1 package cold smoked salmon or lox
1 container mushrooms, sliced
2 tbsp. mayo
1 tsp. lemon juice
Pinch of smoked paprika
1 tsp. parsley, chopped
Preheat oven to 425 degrees. Lightly cover chopped potatoes with olive oil, salt, and pepper. Place on a baking sheet in a single layer and roast for 30 minutes.
Brown mushrooms using a saute pan and butter, cooking approximately 5 minutes total.
Boil eggs to your liking. We cooked our eggs for 7 minutes. For less done yolks, try 6 minutes; or 8 minutes for fully cooked yolks.
Combine mayo, lemon juice, and smoked paprika in a small jar. Add salt to taste.
Assemble bowls by layering brown rice, spring mix, roasted potatoes, browned mushrooms, smoked salmon, eggs, and a pinch of chopped parsley.
Drizzle sauce on top, serve, and enjoy!