Kale, Egg & Avocado Toast

Kale, egg & avocado toast / Love & Lemons

I hope you all had a great Thanksgiving weekend! Ours was filled with family festivities, eating, walking (trying to burn off at least some of the calories consumed), followed by more eating, and of course some drinking in there too.

Many of you are probably tired of cooking by now, so today’s recipe is not really a recipe. I realized the other day that I rarely post about the food that I actually eat the most… the simple things I throw together for breakfast or a quick lunch.

I eat a version of this at least a few times a week… sometimes without the egg (sometimes without the toast)… always with a good squeeze of lemon. This time, I added a bit of kale sautéed in balsamic. (Because it’s never too early in the day to get those greens in.)


Kale, Egg & Avocado Toast
Serves: 1, scale ingredients up to serve more
  • Small handful chopped kale
  • Tiny bit of olive oil
  • Balsamic vinegar
  • ¼ ripe avocado
  • 1 slice grainy bread, toasted & rubbed with garlic
  • Lemon, for squeezing
  • Sea salt and fresh black pepper
  • Hemp seeds (optional)
  • Fried or poached egg
  1. Sauté the kale in a little bit of olive oil and a tiny pinch of salt. Once it begins to wilt down, add a splash of balsamic and continue to cook for about a minute longer. Remove from the heat and set aside.
  2. Mash the avocado on the toast and add a squeeze of lemon and some salt. Sprinkle with hemp seeds, if using. Top with the kale and the egg. Sprinkle on a little more salt & pepper, if you wish.



If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. G from geenarose.blogspot.com on said:

    So glad I just came across your blog.. this looks delicious! Thanks for sharing.


  2. Such a perfect looking egg. I love wholesome breakfasts like this.

  3. Terry from majamaki.com on said:

    Yum! I just bought some fresh kale at the farmers market yesterday, along with some 9-grain sourdough bread. I think I might try this for breakfast this morning. I made this killer vegetarian dinner last night: http://instagram.com/p/SebZTyiE3T/

  4. Tiffany from at-altitude.com on said:

    Yum, yum and yum…another reason to love kale!!

  5. Ashley from edibleperspective.com on said:

    Ohhh, I am all about this meal!! But maybe with 2 more eggs on top. 😉 I love eggs + toast and avocado toast but never thought to combine the two, especially with sauteed kale. This will be my lunch today! So glad you had a nice Thanksgiving.

  6. McKenna Ryan from lynnandlou.blogspot.com on said:

    Oh my goodness this looks amazing!! I haven’t eaten breakfast yet and this just made me uber hungry!! You have such a creative eye for making these pictures extra beautiful.
    xx. Mckenna Lou
    p.s. we are giving away an H&M giftcard on our blog today. Hope you can check it out! http://lynnandlou.blogspot.com/2012/11/polka-dot-pants.html

  7. Dana from celiackiddo.wordpress.com on said:

    Thanks for this – I really love fast, simple and healthy food options! More of what you eat, please!

  8. When in doubt, put an egg on it! Love the kale idea – I’m never really sure what to do with it!

    • Heather from coachheatherwellness.idlife.com on said:

      Me either….. first time cooking kale and trying it. Never thought of having with an egg dish 🙂

  9. wendy from delightfulcrab.com on said:

    welp. yeah. this looks like dinner.

  10. I love how simple, healthy and delicious this looks! I’ll be adding it to my breakfast rotation once I pick up some kale 🙂

  11. Laura from thespicedlife.com on said:

    I have no idea why, but soft cooked egg yolks are what taught me to like cooked greens. For some reason I think they are heaven together. So pinning now!

  12. bellako on said:

    Wow. Made this into 6 small toasts alongside a minestrone soup for dinner with my fiancee this evening. Outstanding. I feel nauseas by balsamic vinegar
    (Actually… any vinegar), so I kicked up the lemon juice for acidity and added salt and fresh cracked pepper atop the eggs. Fab. Will make this often._

    • jeanine from loveandlemons.com on said:

      glad you liked it, sounds like a nice dinner!

  13. bellako on said:

    P.s. I used only 3 eggs for 6 small bruschette. I put two toasts side by side… then I placed the poached egg so it was folded over top two toasts. Gorgeous for guests and a more manageable portion.

  14. Heather from coachheatherwellness.idlife.com on said:

    I just made this for breakfast and it was absolutely AMAZING! My first time ever cooking and even trying kale too. All the flavors are present and go so well together. AND I’m full….LOL! I’ll definitely be making this one again and again. 🙂

    • jeanine from loveandlemons.com on said:

      I’m so glad you liked it! (and the kale!) This one’s a staple in our house 🙂

      • Heather from coachheatherwellness.idlife.com on said:

        My fiance is the one who said it’s gonna be a staple in our house…LOL! He loved it! Have you ever heard of the Engine 2 plant based eating style? I just recently did, but, when I saw something on tv about it, the guy who created it was showing a kale salad that looked amazing! If you really like kale, try it 🙂 I still have some kale and am gonna be making it for lunch today. 🙂 Here;s the link to the recipe: http://engine2diet.com/recipe/kale-ceviche-salad-from-my-beef-with-meat/

        • jeanine from loveandlemons.com on said:

          Looks delicious, I eat kale salads all the time :). Yep, I’ve heard of him – he’s here in Austin…

          • heather from coachheatherwellness.idlife.com on said:

            Oh, cool! I’m new to Texas, in Houston. Didn’t know he was in Austin.

  15. Beatriz Lopez on said:

    It looks delicious! What kind of bread do you use? Is it a brand or do you make your own?

    • jeanine from loveandlemons.com on said:

      Hi Beatriz – I usually get bread from a local baker here in Austin called Easy Tiger. I also like the bread from Whole Foods bakery. I’d say those are my top 2 for artisan style-fresh breads.

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