Egg Toast with Kale and Avocado
• 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.