Kale, Avocado and Egg on Toast

Kale, Avocado and Egg on Toast

Try this balanced breakfast filled with protein, carbs, and healthy fats.


  • 60g chopped Sustenir kale (either Kinky Kale or Toscano Kale)
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp shredded parmesan cheese
  • 2 ripe avocado peeled and mashed
  • 1 large egg (refrigerated)
  • 2 slices of your favorite bread
  • A pinch of salt and pepper
  • Handful of pine nuts (optional)


  1. Toss the chopped Sustenir kale with the lemon juice, olive oil and parmesan cheese.
  2. Place the bread in a toaster if you like it warm and toasty.
  3. Spread the mashed avocado onto the bread.
  4. Spoon the kale mixture onto the bread.
  5. Bring water to boil in a pot (1 inch of water), and slowly submerge the egg. Let it boil for 6 minutes.
  6. After 6 minutes, remove the egg from the pot and place it in an ice water bath for 1 minute.
  7. De-shell the egg, slice it and place onto the bread.
  8. Sprinkle some salt, pepper and pine nuts if you like an extra crunch!


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