Kale, Egg & Avocado Toast Recipe

Whole grain bread: Provides a hearty and nutritious base for the toast.

Avocado: Adds a creamy texture and healthy fats to the dish.

Eggs: A great source of protein, they can be cooked to your preference.

Kale: Adds a boost of vitamins and minerals, sautéed for a tender texture.

Olive oil: Used for sautéing the kale, adding a rich flavor.

Salt and pepper: Essential seasonings to enhance the flavors of the dish.

When mashing the avocado, use a fork to achieve a creamy yet slightly chunky texture. This adds a delightful contrast to the crunchy toast and the sautéed kale. For perfectly cooked eggs, consider using a non-stick pan and cooking them on medium-low heat to ensure they remain tender and avoid overcooking.

• whole grain bread - Substitute with sourdough bread: Sourdough offers a tangy flavor and chewy texture that pairs well with the creamy avocado and eggs.

• whole grain bread - Substitute with gluten-free bread: For those with gluten sensitivities, gluten-free bread provides a similar base without the gluten.

• ripe avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, making it a great alternative to avocado.

• ripe avocado - Substitute with mashed sweet potato: Mashed sweet potato offers a slightly sweet and creamy alternative, adding a different flavor profile.

• large eggs - Substitute with tofu scramble: Tofu scramble mimics the texture of scrambled eggs and is a great plant-based option.

• large eggs - Substitute with chia seeds: Chia seeds mixed with water can create a gel-like consistency that can replace eggs in some recipes.

• chopped kale - Substitute with spinach: Spinach has a similar nutrient profile and can be used raw or cooked, just like kale.

• chopped kale - Substitute with arugula: Arugula adds a peppery flavor and can be used as a fresh, leafy green alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in this recipe.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a good alternative for those who prefer its flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, though it will also add a different taste profile.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used to enhance the flavor of the dish.

• Allow the eggs and kale to cool completely before storing. This prevents condensation, which can make the toast soggy.
• Store the toasted bread separately in an airtight container at room temperature to maintain its crispiness.
• Place the sautéed kale in a separate airtight container and refrigerate. It will stay fresh for up to 3 days.
• Store the cooked eggs in another airtight container in the refrigerator. They will keep for up to 2 days.
• For the avocado spread, mash it with a bit of lemon juice to prevent browning. Store it in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure. Refrigerate and use within 1-2 days.
• When ready to assemble, reheat the kale and eggs in a microwave or on the stovetop until warmed through.
• Toast the bread slices again briefly to restore their crunchiness.
• Spread the avocado mixture on the freshly toasted bread, then top with reheated kale and eggs.
• If you wish to freeze components, avoid freezing the avocado spread as it doesn't thaw well. Instead, freeze the sautéed kale and cooked eggs in separate freezer-safe containers or bags. They can be frozen for up to 1 month.
• Thaw frozen kale and eggs in the refrigerator overnight before reheating and assembling as described above.

• Preheat your oven to 350°F (175°C). Place the toast on a baking sheet and cover it loosely with aluminum foil to prevent the avocado from browning too much. Heat for about 10 minutes or until warmed through.
• Use a toaster oven set to a low temperature. Place the toast inside and heat for about 5-7 minutes. Keep an eye on it to ensure the bread doesn't become too crispy.
• For a quick microwave method, place the toast on a microwave-safe plate. Cover it with a damp paper towel to keep the avocado from drying out. Heat on medium power for 30-second intervals until warm.
• If you have an air fryer, set it to 300°F (150°C). Place the toast inside and heat for about 3-5 minutes. This method helps maintain the bread's crispiness while warming the avocado and kale.
• For stovetop reheating, use a non-stick pan over low heat. Place the toast in the pan and cover it with a lid. Heat for about 5 minutes, checking occasionally to ensure the bread doesn't burn.

• Toaster: Used to toast the bread slices until they are golden brown.

• Frying pan: Used to heat the olive oil and sauté the chopped kale, as well as to cook the eggs.

• Spatula: Handy for stirring the kale and flipping or scrambling the eggs.

• Knife: Essential for chopping the kale and slicing the avocado.

• Cutting board: Provides a safe surface for chopping the kale and slicing the avocado.

• Bowl: Used to mash the avocado and season it with salt and pepper.

• Fork: Useful for mashing the avocado in the bowl.

• Plate: For assembling the toast with mashed avocado, sautéed kale, and cooked eggs.

• Measuring cup: To measure the 1 cup of chopped kale.

• Measuring spoon: To measure the 1 tablespoon of olive oil.

Toast the bread first: Start by toasting the whole grain bread while you prepare other ingredients to save time.

Pre-chop the kale: Chop the kale in advance and store it in the fridge to quickly sauté when needed.

Use one pan: Cook the kale and eggs in the same pan to reduce cleanup time.

Mash avocado ahead: Mash the avocado and season it beforehand, keeping it in an airtight container to stay fresh.

Multi-task: While the bread is toasting, sauté the kale and cook the eggs simultaneously.