Dirt made your brunch

Today I found out some exciting news! This summer I will be spending 12 hours a week working at a local organic farm in exchange for a full share of produce, herbs and flowers. I can’t wait to get my hands in the dirt.

I also recently discovered my new (only) favorite farming blog, so the timing is pretty great. Let’s celebrate with a healthy brunch, shall we?

Fresh off an eleven and a half day cleanse (I couldn’t let National Pizza Week go by without celebrating last Friday night) I made this dish for brunch on Saturday (and again on Sunday). It is the perfect thing for a reformed vegetarian diet that will be heavier on the avocados and lighter on the cheese. With a hot cup of black coffee on the side (it was only warm water and lemon juice for 12 mornings), it tasted like spring.

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Garlicky Kale Toast with Avocado and Fried Egg

From Dishing Up the Dirt

• Two large slices of a good quality baguette
• 2 eggs (organic free range if possible)
• 1 large bunch kale, stems removed and chopped into bite sized pieces
• 1 small ripe avocado, pit removed
• 1 TBS olive oil plus 1 tsp for drizzling
• 2-3 large cloves of garlic, minced
• 1/2 tsp crushed red pepper flakes
• salt and pepper to taste

1. In a large skillet heat olive oil over medium heat. Add garlic and sauté for about 3 minutes. Add kale and sauté for about 5 more minute or until kale is tender and bright green.
2. Meanwhile, poach two eggs in boiling water for 4 minutes (you could also fry two eggs instead*)
3. Toast two slices of baguette
4. Spread a little avocado onto each slice of bread. Top with kale and poached egg. Drizzle with olive oil, salt and pepper. Enjoy!

*Having never poached an egg, I fried the eggs in a little coconut oil

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Cheers.