Poached Eggs With Spiced Sour Cream & Pesto

RECIPE:

2 eggs (poached)
2 tbsp. sour cream
1/8 tsp. ground cumin
1⁄8 tsp. ground coriander
1⁄4 tsp. paprika
2 tsp. olive oil
1 tbsp. pesto
1/3 c. arugula
1 tsp. lemon zest
1 tsp. pine nuts (toasted)
Salt and pepper

TOTALS:

30g of fat
17g of protein
5g of carbohydrates

METHOD:

1. In a bowl, mix together the sour cream,
   ground cumin and ground coriander. Season
   with salt and pepper.
2. In a separate bowl, mix together the olive oil
   and paprika.
3. Spoon the sour cream mixture into a serving
   dish and swirl with the pesto.
4. Place the poached eggs on top and drizzle
   with paprika olive oil.
5. Place the arugula on the side and garnish
   with lemon zest, toasted pine nuts and drizzle
   with paprika olive oil.