- 4 cherry tomatoes
- 3 slices gluten free pumpernickel bread
- 2 tablespoons vegan cream cheese
- 1 small cucumber, spiralized
- 2 slices smoked salmon
- 1 egg
- Handful baby arugula
- 1/ 4 avocado, sliced
- Hemp seeds
Preheat oven to 400ºF. Drizzle tomatoes with oil and roast until slightly burst, about 10 minutes. Meanwhile, bring a pot of water to boil. Add the egg carefully and cook for 6 minutes, then immediately put into an ice bath until cool enough to peel.
Heat ghee in a frying pan and toast bread to desired doneness. Spread each slice with cream cheese.
Top 2 with spiralized cucumber, smoked salmon and half the soft boiled egg. Top the remaining slice with baby arugula, avocado, roasted tomatoes and hemp seeds.