Goat cheese toast with avocados, kale and soft-boiled eggs
Serves 4
Ingredients
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Avocado and kale salad
- 1 lb (450 g) kale, chopped
- 2 avocados, peeled, pitted and cubed
- 45 ml (3 tablespoons) olive oil
- 45 ml (3 tablespoons) chive, minced
- 45 ml (3 tablespoons) dill, minced
- Zest and juice of 1 lemon
- Salt and pepper
Garnish
- 4 thick slices of country bread, toasted
- 250 ml (1 cup) soft goat cheese
- 4 eggs
- Salt and pepper
Preparation
- For the avocado and kale salad, mix all the ingredients and season with salt and pepper.
- Cook the eggs for 6-7 minutes in simmering water for soft-boiled eggs. Remove the eggs and allow to cool under cold water to stop them from cooking. Peel and set aside.
- Spread goat cheese on the toasted bread slices, garnish with the avocado and kale salad and a soft-boiled egg halved. Season with salt and pepper.
