Portabella Egg, Smoked Salmon and Avocado Sandwich

portobella mushroom sandwich.jpg

Serves 1

This fried egg, smoked salmon and avocado sandwich on a grilled Portobella Mushroom is a delicious and healthy way to enjoy an egg sandwich without any refined carbs or processed ingredients!  Perfect for a nourishing weekend breakfast or substantial lunch that you will love!


  • 2 Portabella Mushroom caps, stem removed, wiped clean
  • 2 tbsp extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 2-3 slices smoked salmon
  • ½ avocado, sliced
  • 1 pasture-raised egg
  • ½ tsp. chopped parsley for garnish


  • In a large skilled (I love a cast-iron skillet for this recipe) heat olive oil over medium heat.  Add mushroom caps, round side up, and cook for about 5 minutes.
  • Flip mushrooms over, sprinkle with salt and pepper and cook for another 5 minutes.
  • Remove mushroom caps from skillet and place on plate.
  • Lay sliced salmon on top of one mushroom.  Then add sliced avocado on top of salmon.
  • Crack egg into skillet and fry until desired doneness, edges are turning brown.  Remove egg and place on top of avocado.
  • Place remaining mushroom cap on top.
  • Garnish with parsley.
  • Enjoy!