Ingredients:

• 3 free range eggs - I love runnymede! 
  
• A handful of kale 
  
• ½ avocado
  
• 1 heaped tablespoon of kraut
  
• 1/2 bunch of broccolini (sautéed in coconut oil)
  
• 1/2 zucchini 
  
• A pinch of chilli
  
• A sprinkle of garlic powder
  
• Cracked black pepper, to taste
  
• 1 tablespoon of OG Crunch 
  

Method:

1. Sauté the veggies: In a non-stick pan, heat a tsp of coconut oil. Add kale with cracked black pepper and salt. I like to add even more coconut oil spray on the top for extra fats and coconutty flavour! Cook until vibrant green in colour and remove from heat. Add coconut oil spray to pan. Add broccolini and zucchini, and sauté with garlic salt until tender. 
   
2. Cook your eggs: Prepare your eggs your favourite way— i prefer poached or fried in brunch bowls
   
3. Assemble: Layer the sautéed greens in your bowl. Top with eggs, half an avocado, and a heaped spoonful of kraut.
   
4. Finish strong: Sprinkle with fresh or dried chilli, cracked pepper, and finish with a generous tablespoon of crunch on top.
   
5. Enjoy: Dig in and fuel your day with real food, good fats, and texture city!