Preparation

Prepare the Spiced Avocado Cream: Mash the ½ avocado using a fork until it's mostly smooth. Add the Greek yogurt (3 tsp), ground cumin (⅛ tsp), coriander (⅛ tsp), and a pinch of salt and pepper to the bowl with the mashed avocado. Mix well until all ingredients are fully incorporated. Cover the bowl with plastic wrap and refrigerate until ready to use.

Make the Smoked Paprika Oil: Mix the smoked paprika (¼ tsp) with the olive oil (1 tsp) in a small bowl. Stir well to ensure the paprika is evenly distributed throughout the oil. Set aside; this paprika oil will be used for garnish.

Prepare the Spinach Pesto: Combine the pesto (1 Tbsp), baby spinach (¼ cup), and lemon zest (1 tsp) in a food processor. Blend until the spinach is fully incorporated and the mixture is smooth. Season with a pinch of salt and pepper if needed. Taste and adjust seasoning.

Poach the Eggs: Fill a medium saucepan with water and bring it to a boil. Reduce the heat to a simmer. Create a whirlpool by stirring the water in one direction with a spoon. Crack an egg into the center of the whirlpool. Cook for about 3-4 minutes or until the whites are set and the yolks are cooked to your desired doneness. Use a slotted spoon to remove the egg from the water. Repeat with the second egg.

Assemble and Serve: Spread the avocado cream evenly on the plate and top the avocado cream with a spoonful of the spinach pesto for each egg. Carefully place poached eggs on top of the pesto. Drizzle the smoked paprika oil over the egg and sprinkle with sunflower seeds (1 tsp.) Serve immediately and enjoy!