I think it’s fair to say that brunch is my favorite meal. Before kids, brunch was a weekly outing for my husband and I. The #1 reason it’s my favorite is because you can put an egg on top of almost any dish and classify it as brunch. Pizza, burger, burrito, salad, and the list goes on. The menu options pretty much cover anyones craving and a satisfied belly is the best way to start the day.

I live in California so avocado is a staple ingredient in most homes and avocado toast is basically it’s own food group. Most every brunch menu has some sort of toast on it and honestly, it is usually the most overpriced item on the menu while being the simplest to make.

This avocado toast is super easy and crazy delicious! The ciabatta is toasted in butter and the vinaigrette makes the kale tender and delicious. Every single bite is filled with flavor. This is perfect for breakfast or lunch and bonus… it’s healthy. The kale, avocado, and eggs pack this dish with so much nutrients which makes it the perfect way to start your day.

Avocado toast is a great entertaining entree as well because you can present it as a build your own bar and put out all sorts of toppings. You can prep the kale and the dressing the day before which means you have less work the day of. You could also make the toast the night before and then just pop it in the oven to warm up again.

This recipe looks so elegant and is a true crowd pleaser.

Ingredients:

6 Avocados

1 loaf ciabatta

4 Tbsp butter

1 bunch dinosaur kale

8 eggs

2 Tbsp olive oil

1 Tbsp lemon juice

1/2 Tbsp apple cider vinegar

1/4 cup finely grated Parmesan

1/2 tsp red chili flakes

1 garlic clove, minced

Salt and pepper

To make the dressing:

In a small bowl add olive oil, lemon juice, vinegar, garlic clove, chili flakes, and parmesan. Whisk to combine.

Salt and pepper to taste.

Set aside. The dressing can be made up to 3 days ahead of time.

To make the toast:

Heat butter in a large sauce pan on medium-low heat.

Cut the ciabatta into 1” thick slices.

Once the butter is melted, add the sliced ciabatta to the sauce pan. Flip so that both sides absorb the butter. Brown on both sides.

Remove from pan and set aside.

To make the Kale:

Remove stems from kale and chop. Once chopped massage kale with your hands to soften the leaves. Just for a minute or so.

Toss kale with parmesan dressing.

To make the soft boiled eggs:

Boil a large pot of water.

Once boiling add the eggs to the pot for 6 minutes.

After 6 minutes remove from hot water and gently crack the shell, then add to cold water for 5 minutes. This helps the shell separate from the egg and makes it easier to peel.

To make the avocado:

Cut avocados in half and remove pit.

Scoop avocado into a bowl and roughly mash. Salt and pepper to taste.

Serve the toast, kale salad, eggs, and avocado family style so people can build their own avocado toast.

Enjoy!