Joy McCarthy, RNCP, CNP
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!
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.
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.
