Preheat (toasteoven to 350º. Wash and dry your kale, and tear leaves off stems in chip-size pieces. Lay leaf pieces on baking sheet, drizzle with oil, and sprinkle with a few pinches of sea salt and ¼ teaspoon red chili flakes. Toss lightly and place in (toasteoven, making sure leaves are laying as flat as possible (this is crucial for crispiness.

Bake for 5-7 minutes, checking for crispness. Allow to bake longer, if needed, but don’t burn! They’re done when they’re dark green and crisp, and maybe just starting to brown the tiniest bit. Remove from oven and set aside.

Place slice of bread on the baking pan and put it back in the oven for a couple minutes, to get warm. Remove before it browns.

Now fry your egg(s): Add 1 teaspoon olive oil to a cast iron or frying pan, and heat until it sizzles. Crack egg into pan and let the magic happen for at least 1-2 minutes. Then cover with a lid to let your yolk cook just a little more. It’s done when you want it to be done.

Slather your bread with butter. Add a layer of avocado. Add some salt and pepper. Stack on the crispy kale leaves. Top with your fried egg! Add more chile flakes if you want, and sprinkle with sesame seeds and pepitas.

Yolky yum.