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This hearty, high protein, high fiber, good fat breakfast is a perfect way to start the day.
Egg Toast with Kale and Avocado
• 2 organic eggs
• 3 Tbsp water
• 1 Tbsp coconut oil
• 3 kale leaves, washed, stems removed, torn in bite-size pieces
• 1 slice whole grain or gluten-free bread
• 1/2 ripe avocado, peeled and sliced
• A few slices of cucumber and radish or any crunchy vegetables you have on hand, for garnish
• Sea salt and pepper
• 3 Tbsp water
• 1 Tbsp coconut oil
• 3 kale leaves, washed, stems removed, torn in bite-size pieces
• 1 slice whole grain or gluten-free bread
• 1/2 ripe avocado, peeled and sliced
• A few slices of cucumber and radish or any crunchy vegetables you have on hand, for garnish
• Sea salt and pepper
In a small bowl, whisk eggs with water. In a medium skillet, melt coconut oil over medium heat. Add kale and sauté for 1 minute. Add eggs and scramble until eggs are completely cooked, 4 to 5 minutes. Remove from heat.
Toast bread and place sliced avocado on top. Top with kale scramble and any crunchy veggies you like. Season with sea salt and pepper, to taste.
Photo from here, with thanks.
