eggs w/ sautéed kale, spinach, garlic & dukkah
1 tsp salt
1/2 lemon, juiced
1 Tbsp olive oil
200g kale, diced & stem removed
200g baby spinach
3 cloves garlic
8 slices sourdough
1 avocado, sliced
2 Tbsp dukkah
Cook eggs your way (scrambled, fried, poached).
In a large bowl, add diced kale, baby spinach, lemon juice, salt. Stir through.
In a large frypan, heat remaining oil on medium heat. Add kale, spinach & garlic, cooking for 3 minutes (until spinach wilts). Remove from heat.
In the meantime, toast the sourdough & butter.
Serve up toast & eggs with kale, spinach & garlic on the side. Add 1/4 avocado & dust with dukkah to serve.