Sunny side up brekky bowl

Who says you can’t have hollandaise with your brekky bowl? Take a walk on the wild side. For those who are addicted to the ‘more is more’ approach to life, who need variety, who want to taste it all – to the maximalists, this one’s for you. 










Per serving
  • 100g portion skin-on ocean trout, pin boned

  • 1 bunch small cherry tomatoes, or 1-2 medium truss tomatoes

  • 1 egg

  • 10ml olive oil

  • ½ cup cooked pearl barley and farro, or you could use fregola or freekeh

  • ½ avocado, thinly sliced

  • Handful mixed sprouts, or you could substitute this for a fresh, herby cucumber salsa

  • 2-3 tablespoons Menu Maker Hollandaise Sauce (214000)

For the pickles
  • 500ml white wine vinegar

  • 150ml water

  • 1 tablespoon sugar

  • 1 tablespoon salt

  • 2 bay leaves

  • 10 peppercorns

  • 1 star anise

  • 100g very thinly sliced pumpkin, blanched

  • 10 radish, thinly sliced or cut into wedges

  • 2 medium carrots, peeled and thinly sliced, julienned, or you could use heirloom carrot, halved or quartered

  • 3 baby beetroot, thinly sliced

For the miso maple dressing
  • 150ml pistachio oil (or you may substitute for extra virgin olive oil)

  • 20g white miso

  • 50ml lemon juice

  • 5ml maple syrup

  • 1 teaspoon nutritional yeast (optional)

  • Sea salt

  • Freshly ground black pepper

For the roasted sweet potato
  • 1.5kg sweet potato, peeled and cut into 2cm dice

  • 2 teaspoons olive oil

  • 1 teaspoon maple syrup

  • Sea salt

For the roasted pepitas
  • 300g pepitas

  • 10ml olive oil

  • Salt


1. To make the pickles

Heat the vinegar, water, sugar and salt in a saucepan over a medium heat until almost boiling. Stir until the sugar and salt have dissolved then add the bay leaves, peppercorns and star anise. Set aside to infuse for 10 minutes. 

While the pickling brine is infusing, add the vegetables to a clean jar or other non-reactive container. Pour over the brine, cover and leave to cool. Once cooled, store in the fridge until required (minimum of 2 hours).

2. To make the miso maple dressing

In a bowl mix miso paste with about a third of the oil to loosen. Once you have a thinner paste add the remaining oil, lemon juice, maple syrup, yeast, salt and pepper, whisking to combine. Season to taste then transfer to a squeezy bottle.

3. To roast the sweet potatoes

Line a tray with baking paper and heat the oven to 180˚C. Add the sweet potatoes, drizzle over the oil and arrange in a single layer. Roast for 20 minutes, then drizzle over the maple syrup. Season well with salt, tossing to coat. Return to the oven until golden – a further ten minutes or so. Remove from the oven and set aside until required. 

4. To roast the pepitas

These can be done while the sweet potato is roasting. Line a tray with baking paper, add the pepitas then toss in the olive oil and some sea salt. Arrange the pepitas in a single layer before roasting in the oven for about 10 minutes until slightly darkened in colour. Set aside to cool completely (this is when they will crisp up). 

5. To make the brekky bowl

Rub the salmon with 1 teaspoon olive oil and season with salt. Heat a fry pan over a medium-high heat and place the salmon into the pan, skin side down, along with the tomatoes. Reduce the heat to medium. Weight the salmon and cook for 4-5 minutes until the skin is crispy. Remove the tomatoes when they are just cooked with the skin beginning to split and set them aside. Flip the salmon and cook for a further 2-3 minutes (or until cooked to your liking). Remove from the pan and rest while you cook the egg. Wipe out the pan and add the remaining olive oil. Crack in the egg and fry sunny side up.

6. To serve

To assemble the bowls, divide the warm barley and farro mix into the bowl and drizzle with a little miso maple dressing. Sit the salmon and egg on top then nestle in the tomato, roasted sweet potato, pickles and avocado. Top with a generous dollop of hollandaise sauce and sprinkle with the sprouts and pepitas. Serve immediately.


  • You may need to adjust the brine quantities to suit your storage container.
  • The pickling batch can be made in advance and is very easy to multiply. It will keep in the fridge for up to a week and the brine can be reused. 
  • You can adapt the pickles to your liking – switch in different veg, add flavour notes like sliced garlic, herbs (rosemary, thyme etc), or other whole spices (cinnamon, juniper, mustard etc).
  • The roasted pepitas can be made in larger batches as per requirements. Once completely cooled they can be stored in an airtight container until required.
  • Ocean trout can be substituted for salmon in this recipe.
  • For an added touch of extra, make crispy trout/salmon skin- remove the skin from the flesh, scraping off any excess flesh from the underside. Season and place skin side down on a baking sheet lined with baking paper. Top with another sheet of baking paper and weigh it down with a second baking sheet. Bake in the oven at about 180˚C until flat and crispy (about 15 minutes – check after 10).
  • Menu Maker Hollandaise Sauce (214000) is a pre-made product and comes in a convenient squeeze bottle. We recommend gently heating the sauce in a bowl over simmering water prior to serving. Or you can make your own hollandaise, but take care not to overheat and split the sauce.