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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.
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.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!