Superfood Kale Tapenade, Avocado, and Egg Toast
Give your usual avo-egg breakfast toasts a detox twist by adding this superfood tapenade for a delicious taste and an extra fiber and nutrient kick.
Servings: 2
Cost: $8
Equipment
- Blender
Ingredients
- 2 free range eggs, poached
- 1 ripe avocado, peeled and cut into slices
- 2 teaspoons tahini
- 2 teaspoons pumpkin seeds
- 2 teaspoons chia seeds
- 2 teaspoons superfood tapenade
- Freshly ground black pepper
- Good quality whole wheat, rye, or gluten-free toast
For the tapenade
- 1 cup fresh kale leaves
- ½ cup green pitted olives
- 1 teaspoon pumpkin seeds
- ½ teaspoon spirulina
- 1 garlic clove
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- A pinch sea salt
Instructions
- Drizzle the toasts with tahini sauce, then add the avocado slices and top with the poached egg.
- Place the tapenade ingredients into the blender, pulse twice, and then transfer the mixture into an airtight jar.
- Add a tablespoon of superfood tapenade on top of the toast, garnish with pumpkin and chia seeds, then serve.
Notes
Best if consumed immediately.
Feel free to skip the egg for a vegan option.