Go Back
+ servings
Print Recipe
5 from 1 vote

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 nutrient kick.
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: Vegetarian
Keyword: vegetarian
Servings: 2
Author: Ana Stanciu
Cost: $8


  • Blender


  • 2 free range eggs poached
  • 1 ripe avocado peeled and cut into slices
  • 2 tsp tahini
  • 2 tsp pumpkin seeds
  • 2 tsp chia seeds
  • 2 tbsp superfood tapenade
  • Freshly ground black pepper
  • Good quality whole wheat or gluten-free toast to assemble

For the tapenade

  • 1 cup fresh kale leaves
  • 1/2 cup green pitted olives
  • 1 tsp pumpkin seeds
  • 1/2 tsp spirulina
  • 1 garlic clove
  • 1 tbsp lemon juice
  • 2 tsp extra virgin olive oil
  • A pinch sea salt


  • 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, then transfer into an airtight jar.
  • Add a tablespoon of superfood tapenade on top of the toast, garnish with pumpkin and chia seeds, then serve.


Best if consumed immediately.
Feel free to skip the egg for a vegan option.