Serves: 1

Ingredients:

• 2 pieces sourdough toast
• 2 eggs
• 2 Tbsp hummus
• Couple cucumber slices
• Garnish with arugula, alfalfa sprouts and pickled onions
• Salt, pepper and fresh lemon juice

Directions:

1. Toast your sourdough or your choice of bread. Layer with two tablespoons of hummus, be sure to check your hummus ingredients for highly processed oils like canola, vegetable, corn or soybean oil as they cause chronic inflammation in the body. Good choices for anti-inflammatory oils include olive oil, avocado oil, coconut oil and flaxseed oil.
2.  Layer on cucumber slices, arugula, alfalfa sprouts and garnish with pickled onions.
3. Cook your eggs your way! I personally love a runny egg, to poach your egg soft/medium, bring water in a pot to boil then reduce heat to low. I usually add a splash of apple cider vinegar to the water about 1-2 tablespoons. Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes. Return to water if you prefer a firmer yolk about 4-5 minutes total. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.

Calories: 330

• Fat: 12g
• Carbohydrates: 34g
• Fibre: 2g
• Protein: 20g