Per serving: 346 cal
- 1 avocado
- 1 clove garlic
- 2 cups kale leaves stems removed, thinly sliced or chopped
- 1 teaspoon extra virgin olive oil
- 1 teaspoon lemon juice
- 2 eggs
- sea salt to taste
- black pepper to taste
- 2 slices whole grain or gluten-free toast
Put garlic in mortar along with a sprinkle of sea salt. Pound until pureed. Add avocado and smash; season to taste with sea salt.
Toss sliced kale leaves with olive oil, lemon juice, a pinch of sea salt and a dash of black pepper. Toss well or massage with your hands. Let sit for a few minutes until leaves wilt slightly.
Bring small pot of water to a boil; reduce heat to a simmer. Stir water in pot until water swirls around. Break eggs into pot, one by one. Poach eggs for 2 1/2 – 3 minutes, depending on your preference. Use slotted spoon to remove from water.
Top each slice of toast with smashed avocado, then top with kale, and finally a poached egg.
Cayenne pepper or smoked paprika could also be used.