Author Notes
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… —HeatherPierceG
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Ingredients
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5-6
leaves of lacinato kale, torn off stems
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1 tablespoon
olive oil
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Pinch
sea salt
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1-2
slices sprouted bread
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1 tablespoon
butter or olive oil
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1
organic egg
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1/2
avocado
Directions
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Preheat the oven to 400. Toss kale leaves with olive oil and salt until they are well coated.
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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!).
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Remove kale and set aside.
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Toast bread. Heat butter in a small skillet over medium heat.
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Crack egg into pan and fry until set, about 1-2 minutes.
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Slice avocado and lay on toast.
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Layer a few crispy kale leaves on top of avocado.
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Top egg over kale. Enjoy!
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