Fried Eggs on Avocado Toast

Yes. You can fry with EVOO! Every oil has a temperature at which it begins to break down, usually referred to as the smoke point. It’s a common myth that olive oil has a low smoke point, making it inadequate to deep fry with, but it is also a myth that oil needs to reach extreme temperatures in order to fry food. High-quality extra virgin olive oil has a smoke point of upwards of 425°F, well beyond the desired 350°F to 375°F range needed for deep frying. A good rule of thumb to follow is that the higher the quality of oil and the fresher it is, the higher the smoke point. Recipe courtesy of californiaoliveranch.com

Two Rivers Extra Virgin Olive Oil
Avocado
Kale, stems removed
Eggs
Salt & pepper

Start by mashing your avocado with the back of a fork. Add a pinch of sea salt and set aside.
Slice the kale into thin strips. Cover the bottom of a skillet in extra virgin olive oil, heat, and sauté kale until it’s tender and bright green, 3-4 minutes, stirring a few times. Remove from pan and set aside.
Put the toast in the toaster, and meanwhile, cook the eggs.
Heat a generous amount of extra virgin olive oil in the same skillet until it sizzles with a drop of water. Crack the eggs into the pan and cover. Depending on how runny you like your yolks, cook for 5-8 minutes until the whites are firm and edges are a deep golden brown.
Assemble your toast! Start with a smear of the avocado mash, then add sautéed kale and a fried egg. Add additional salt & pepper to taste.