Two Rivers Extra Virgin Olive Oil
Kale, stems removed
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.
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