- 1 egg
- 1 cup cucumber, spiralized
- 1/4 cup cherry tomatoes
- 1 tablespoon almond cream cheese
- 1 teaspoon hemp seeds
- Microgreens, to garnish
- 1/2 lemon, juiced
- 1 avocado, sliced
- Kosher salt and black pepper, as needed
Heat enough water to cover the egg in a small pot over medium-high heat. Once boiling, carefully put in the egg, cover, and let cook for 6-7 minutes. Remove and immediately put in an ice bath.
Add the spiralized cucumber in a bowl and top with cherry tomatoes, almond milk cream cheese chunks, hemp seeds, lemon, micro greens, soft boiled egg, avocado. Sprinkle with salt and pepper.