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+ servings

Smashed Avocado Kale Egg Toast

Course Breakfast
Prep Time 10 minutes
Servings 2
Calories 346 kcal


  • 1 avocado
  • 1 clove garlic
  • 2 cups kale leaves stems removed, thinly sliced or chopped
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • 2 eggs
  • sea salt to taste
  • black pepper to taste
  • furikake optional
  • togarishi optional
  • 2 slices whole grain or gluten-free toast


  1. Put garlic in mortar along with a sprinkle of sea salt. Pound until pureed. Add avocado and smash; season to taste with sea salt.

    Toss sliced kale leaves with olive oil, lemon juice, a pinch of sea salt and a dash of black pepper. Toss well or massage with your hands. Let sit for a few minutes until leaves wilt slightly.

Poach Eggs

  1. Bring small pot of water to a boil; reduce heat to a simmer. Stir water in pot until water swirls around. Break eggs into pot, one by one. Poach eggs for 2 1/2 - 3 minutes, depending on your preference. Use slotted spoon to remove from water.

To Serve

  1. Top each slice of toast with smashed avocado, then top with kale, and finally a poached egg. 

    Sprinkle with furikake and togarishi if desired. Cayenne pepper or smoked paprika could also be used.

Nutrition Facts
Smashed Avocado Kale Egg Toast
Amount Per Serving
Calories 346 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Cholesterol 163mg54%
Sodium 207mg9%
Potassium 946mg27%
Carbohydrates 26g9%
Fiber 8g33%
Sugar 2g2%
Protein 14g28%
Vitamin A 7080IU142%
Vitamin C 91.9mg111%
Calcium 167mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.