Kale and Egg Breakfast Salad

Instructions

1. Prepare the kale
   Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it begins to soften and turn a deeper green color.
2. Make the dressing
   In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper until well combined.
3. Poach the eggs
   Bring a medium pot of water to a gentle simmer. Add the white vinegar. Create a gentle whirlpool in the water with a spoon, then carefully crack each egg into the center, one at a time. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.
4. Assemble the salad
   Divide the massaged kale between two bowls. Arrange the avocado slices, cherry tomatoes, and red onion on top. Drizzle with the prepared dressing.
5. Add the finishing touches
   Place a poached egg on top of each salad. Sprinkle with toasted walnuts and crumbled feta cheese. Season with additional salt and pepper if desired.
6. Serve immediately
   Serve while the eggs are still warm. When cut into, the yolk will create an additional creamy dressing for the salad.