Kale, Egg & Avocado Toast

This avocado toast topped with balsamic-sautéed kale and a fried egg makes a simple and healthy vegetarian lunch or snack.

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
 
Author:
Serves: 1, scale ingredients up to serve more
Ingredients
  • 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
Instructions
  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.

 

 

41 comments

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  1. G from geenarose.blogspot.com
    11.26.2012

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

    geenarose.blogspot.com

  2. Terry from majamaki.com
    11.26.2012

    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/

  3. Tiffany from at-altitude.com
    11.26.2012

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

  4. Ashley from edibleperspective.com
    11.26.2012

    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.

  5. 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

  6. Dana from celiackiddo.wordpress.com
    11.26.2012

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

  7. 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
      01.14.2015

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

  8. wendy from delightfulcrab.com
    11.26.2012

    welp. yeah. this looks like dinner.

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

  10. Laura from thespicedlife.com
    11.30.2012

    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!

  11. bellako
    01.05.2013

    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
      01.06.2013

      glad you liked it, sounds like a nice dinner!

  12. bellako
    01.05.2013

    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.

  13. Heather from coachheatherwellness.idlife.com
    01.14.2015

    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
      01.15.2015

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

      • Heather from coachheatherwellness.idlife.com
        01.16.2015

        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
          01.16.2015

          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
            01.16.2015

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

  14. Beatriz Lopez
    01.21.2016

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

    • jeanine
      01.21.2016

      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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.