Description
This dish combines nutritional powerhouses kale, avocado, and egg for an indulgent, buttery, protein-rich and fiber-rich gem of a breakfast. Or lunch. Or brunch, dinner … you’ll want it all day long because it’s so satisfying.
Ingredients
- 5 – 6 Leaves Of Lacinato Kale, Torn Off Stems
- 1 Tablespoon Olive Oil
- Sprinkle Of Sea Salt
- 1 slice Or 2 Sprouted Bread
- 1 Tablespoon Butter
- 1 Organic Egg
- ½ Avocado
Preparation
Preheat the oven to 400ºF. Toss kale leaves with olive oil and salt until they are well coated.
Lay the kale flat on a parchment-lined baking sheet. Bake for 5 minutes until slightly browned at edges (keep an eye on them, those suckers burn fast!). Remove kale and set aside.
Toast bread. Heat butter in a small skillet over medium heat. Crack egg into pan and fry until set, about 1-2 minutes.
Slice avocado and lay on toast. Layer a few crispy kale leaves on top of avocado. Top egg over kale.
Enjoy!
