What you need: Serves 2
4 slices of whole grain bread
4 slices of tomatoes
4 large curly kale or lettuce leaves, if you prefer
For the omelet
4 raw eggs
1/4 cup onions diced
1/4 cup fresh cilantro finely chopped 1 small green chili finely chopped
salt and pepper to taste
For the avocado butter
2 ripe avocados
1 Tbsp fresh lemon juice
2 Tbsp sweet cream butter, at room temperature 1 crushed garlic clove
Salt and pepper to taste
First make the butter by peeling and pitting the avocados. Place all ingredients in a processor and process until it all comes together to form a blended mixture. You may store this in the fridge until is ready to be used.
Get the omelet ready by combining the eggs and all the omelet ingredients into a bowl. Use a medium saucepan, when it is heated up, spray some non stick cooking spray, pour half of the egg mixture, let cook to golden brown and flip. Repeat the process to make two omelets. Set aside.
Get the tomatoes sliced, then the kale. Remove the stem and use just the curly leaves. Now kale tastes a little bitter in its raw form and is an acquired taste. I like it that way, but you may coat the leaves with some olive oil and bake it in the oven to make crunchy kale chips and use that in your sandwich instead.
Assemble the sandwich. You may toast the bread loaves with butter if you like or use them as is. Use a generous serving of avocado butter on one side of the bread loaves. Pile that up with kale, egg omelet and tomatoes. Devour right away, happy brunching 🙂 Enjoy!
Note: You will have avocado butter left over. Store it in an airtight container and use it on chicken, fish or wraps. It tastes best if used within a few days.
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