Bread with Avocado and Egg

Ingredients

• 200 g kale
• Salt
• 30 g green olives (pitted)
• 1 Garlic clove
• 2 Spring Onions
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• 40 ml vegetable broth
• Pepper
• 20 g pine nuts (1 tbsp)
• 1 Avocado
• 4 slices whole‑grain bread
• 2 tbsp white wine vinegar
• 4 eggs
• 2 tbsp chives
• 1 tbsp chopped chives
• 3 g Chia seeds (1 tsp)

Instructions

1. 1.

   Clean, wash and roughly chop the kale. Blanch in boiling salted water for about 5 minutes. Remove, shock with cold water, drain and finely mince.

2. 2.

   Meanwhile finely chop the olives; peel, wash and finely chop the garlic and spring onions, then mix with the kale and combine with lemon juice, oil and broth. Season with salt and pepper.

3. 3.

   Toast the pine nuts in a dry pan until fragrant, then let cool. Halve the avocado, remove the pit, loosen the flesh from the skin and cut into strips. Toast the bread slices in a toaster.

4. 4.

   Bring water with salt and vinegar to a boil. Crack each egg one at a time into a ladle and gently slide it into the broth. Simmer for about 4–5 minutes on medium heat until cooked.

5. 5.

   Top the toasted bread with avocado slices, add one egg per slice, then spoon the kale‑olive paste over them. Sprinkle with pine nuts, chives, chopped chives and chia seeds.