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.

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.