banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Avocado Kale Tartine

Serves 1.

    Share

    In my opinion, three ingredients that complete a savoury breakfast are avocado, kale, and eggs. I made this one morning when I was in the mood for something warm and fulfilling. You’ll feel like a Parisian with this open-faced sandwich!

    Advertisement

    Tip:

    Don’t be afraid of the whole egg in this recipe. There is a common misconception that the egg yolk is somehow less healthy than the white. This couldn’t be further from the truth. In fact, the yolk contains nearly half the protein content of the whole egg and it’s a rich source of nutrients, containing far more calcium, vitamin D, and folate than the white.

    Advertisement

    Avocado Kale Tartine

    Ingredients

    • 2 organic eggs
    • 3 Tbsp (45 mL) filtered water
    • 1 Tbsp (15 mL) 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
    • 1 Tbsp (15 mL) extra-virgin olive oil or hemp oil (optional)

    Nutrition

    Per serving:

    • calories559
    • protein22g
    • fat39g
      • saturated fat17g
      • trans fat0g
    • carbohydrates38g
      • sugars3g
      • fibre12g
    • sodium313mg

    Directions

    01

    In small bowl, whisk eggs with water. In medium skillet, melt coconut oil over medium heat. Add kale and sauteu0301 for 1 minute. Add eggs, and scramble until eggs are completely cooked, 4 to 5 minutes. Remove from heat.

    02

    Meanwhile, toast bread.

    03

    Place sliced avocado on 1 slice of toast. Top with kale scramble and any crunchy veggies. Season with sea salt and pepper, to taste, and add a drizzle of oil to garnish, if desired.

    Advertisement

    Like this recipe?

    This recipe is part of the Joyous Recipes collection.

    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Snack: Sweet Potato Yogurt Bowl
    Food

    Snack: Sweet Potato Yogurt Bowl

    If you enjoy a savoury snack, look no further than this yogurt bowl. Protein- and probiotic-rich yogurt is topped with spiced sweet potatoes, pumpkin seeds, and a drizzle of olive oil and cilantro. A little prep goes a long way toward making this a convenient and satisfying snack. Cook the potatoes in advance so the bowl can be quickly assembled at snack time. Savoury Spiced Sweet Potatoes Peel and dice 1 medium-sized sweet potato. Toss in bowl with 1 Tbsp (15 mL) extra-virgin olive oil, 1/2 tsp (2 mL) cumin, and 1/4 tsp (1 mL) hot Spanish paprika. Cook in preheated air fryer for 10 minutes at 350 F (180 C) or on parchment-lined baking tray for 25 minutes in 375 F (190 C) oven. Allow potatoes to cool and then store, covered, in fridge for up to 4 days. Makes enough for 4 servings. Adaptation inspiration Take this idea and make it work with other convenient savoury toppings such as canned chickpeas, cherry tomatoes, or cucumbers.