KALE BREAKFAST TOAST

Step up your breakfast with this tasty sauteed kale and egg toast topped with mashed avocado. Scramble, poach, or fry your egg and top with a variety of toppings depending on your mood from day to day!

Course Breakfast

Cuisine American

Keyword breakfast, brunch, eggs, vegetarian

Prep Time 5

Cook Time 15

Servings

Calories 330kcal

Author Luci Petlack

Ingredients

1 tablespoon olive oil
1 ½ cups thinly sliced lacinato kale
2 avocados pitted and peeled
Juice of half a lime
1 green onion white minced, green thinly sliced
4 slices whole grain bread toasted
4 large eggs beaten
Fine sea salt and cracked black pepper as needed

Instructions

Heat the olive oil in a small skillet over medium-high. Add the kale and cook, stirring often, for about 2 minutes, just until it begins to soften and wilt. Stir in a pinch of salt and pepper. Set aside.
Turn pan to medium-low. Add a bit more oil if not using a nonstick pan. Add beaten eggs to pan and scramble.
While kale and eggs are cooking, mash together the avocado, lime juice, and white portion of the onion in a small bowl. Stir in a pinch of salt and pepper. Spread an equal amount over each slice of toast.
Top each piece of toast with an equal amount of kale, then ¼ of the eggs. Sprinkle each with the sliced green portion of the onion and cracked black pepper before serving.

Notes

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