Smoked Salmon, Poached Egg & Mushroom Tartine

The combination of smoked salmon with a poached egg, the richness from the egg yolk oozing onto fresh sliced baguette with white wine sauteed mushrooms below… yeah you can keep your egg McMuffin.



Smoked salmon has a place in breakfast besides atop a bagel smothered in cream cheese.

Bacon, sausage, ham… there are so many swine breakfast options of artery clogging goodness, many other healthier, yet flavorful breakfast protein options are overlooked. Wouldn’t it be nice to begin your day with something oh so delicious without the added guilt that the lingering stench of fried bacon leaves behind?

Added bonus of using smoked salmon for a quick breakfast, zero cooking required. Here is a tutorial from Jamie Oliver for a Perfect Poached Egg. If poaching still intimidates you, can easily swap it out for an egg fried over easy.

Bon Appétit


Smoked Salmon, Poached Egg & Mushrooms w. Baguette
Author: U. Kiano Moju
  • 2 slices smoked salmon
  • 2 eggs, poached
  • 2 oz cremini mushrooms, sliced
  • 2 garlic gloves, minced
  • french baguette, 4 slices
  • 1/4 c white wine
  • 2 tsp olive oil
  • 1 tsp butter
  • 1 tsp fresh thyme, plus additional for garnish
  • salt & pepper to taste
  1. Begin the poached eggs.
  2. To cook the mushrooms, heat the olive oil in a medium saucepan over medium high heat. Add in the garlic until fragrant, then the mushrooms with a pinch of salt. Cook until mushrooms are slightly golden. Pour in white wine, cooking until completely absorbed. Add in fresh thyme leaves and cook for an additional 3 minutes until golden and slightly crisp. Set aside
  3. Clean off saucepan and return to heat, reducing to medium. Melt the butter & toast slices of french bread until lightly golden.
  4. Assemble the plates by dividing all the ingredients in half. Starting with the mushrooms, followed by the toasted bread. Top the bread with the poached egg, lightly seasoning with a pinch of salt & fresh cracked pepper. Lay a piece or 2 of smoked salmon on top & garnish with a few thyme leaves.



Kiano Moju


Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.


London & Los Angeles


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