Active Time
N/A
Total Time
25 MIN
Yield
Serves : 2 to 4
© Line Klein

How to Make It

Step 1    

In a large cast-iron skillet, heat 1 tablespoon of the oil. Add the mustard seeds and toast over low heat, stirring, until they just start to pop, 1 to 2 minutes. Using a small spoon, transfer the seeds to a small bowl. Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the skillet and cook over moderate heat until the whites are set and the yolks are slightly runny, 4 to 5 minutes. Transfer to plates; keep warm.

Step 2    

Add the kale to the skillet and cook over moderate heat, stirring, until wilted, 3 minutes. Add the sunflower, cumin and mustard seeds and cook, stirring, until the sunflower seeds are toasted, 2 minutes. Season with salt. Remove from the heat; stir in the cheese.

Step 3    

Meanwhile, in a small bowl, stir the yogurt with salt. Top each egg with some kale, salted yogurt and avocado and serve.

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