Egg and Cress Peppers with Smoked Salmon



I ate these for breakfast, but they could easily be a snack, lunch, or evening meal!  I threw a pile of watercress and spinach on top after I took the picture too.  This meal provides a complete source of protein from the eggs, as well as omega 3 fatty acids from both the eggs and salmon, and a whole host of vitamins and minerals.  It’s actually quite the power breakfast!


To serve 2 people;

  • 5 eggs
  • 4 spring onions
  • A handful of garden cress
  • 3-4 tbsp of full fat natural Greek yoghurt (I use Fage)
  • 3 peppers (different colours)
  • 3-4 vine cherry tomatoes
  • Smoked salmon

Halve the peppers and deseed.  Roast them in the oven at 200C for about 45 minutes.

Hard boil the eggs by bringing a pan of water to boil, then reducing to a simmer and adding the eggs.  Put the timer on for around 6-7 minutes.  Remove the eggs and plunge them into cold water.  Remove the shells, place the eggs in a bowl and mash with a fork.

Slice the spring onions and add to the eggs.

Stir in the greek yoghurt and cress.

Once the peppers have cooled, lay a slice of smoked salmon on each pepper half.  Top with a generous helping of the egg mix and cherry tomatoes.

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