Baked avocado boats turn über custardy and even more decadent with a soft yolky egg tucked inside.
The trick to preventing tough, chewy kale is to massage the leaves into tender deliciousness. A bit of added salt helps break down tough fibres in the kale, making it tenderer.
Basil or mint?
For best flavour and presentation, try using 1/4 cup (60 mL) of each herb.
Eggy Avocado Boats & Kale Salad
Ingredients
- 1 large bunch kale, destemmed and chopped (about 8 cups/2 L)
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 lemon
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- Sea salt and ground black pepper, to taste
- 2 cups (750 mL) colourful cherry tomatoes, halved (about 28 tomatoes)
- 1/2 cup (125 mL) chopped fresh basil or mint
- 2 firm, ripe avocados, halved and pitted
- 4 large organic eggs
- Aleppo pepper, to taste (optional)
Nutrition
Per serving:
- calories428
- protein14g
- fat31g
- saturated fat5g
- trans fat0g
- carbohydrates30g
- sugars5g
- fibre12g
- sodium177mg
Directions
01
Place kale, garlic, and shallot in large bowl. Squeeze in juice from lemon and drizzle with 2 Tbsp (30 mL) oil. Season with salt and pepper. Using your hands, massage mixture into kale leaves. Add remaining 1 Tbsp (15 mL) oil, tomatoes, and basil or mint, and toss to mix. Let sit.
02
Preheat oven to 425 F (220 C). Using spoon, scrape out some of the avocado flesh, leaving 1/2 in (1.25 cm) thick wall. Youu2019ll need this space for eggs to fit. Mix avocado scrapings into kale mixture.
03
Nestle avocado halves in muffin tin set on baking sheet. This will help prevent tipping. Crack in eggs and season with salt and pepper, if desired. Bake until whites are just set and yolks are runny, 12 to 15 minutes. Sprinkle with Aleppo pepper, if using.
04
To serve, divide salad onto plates and top each with a warm avocado half. Serve with strips of whole grain toast or crusty hunks of toasted whole grain baguette.
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