- avocado oil, as needed
- 1/ 2 cup leftover grains, potatoes or any other starch
- handful of kale, roughly chopped
- 1 tablespoon butter
- 1 egg
- 1/ 2 avocado, sliced
- Kosher salt and pepper, as needed
- crushed red pepper flakes, as needed
- feta cheese, crumbled, for garnish
- lime wedges, for serving
In a medium skillet on medium high heat, add 1 tablespoon of avocado oil. Once shimmering, add in the leftover rice, potatoes or any starch you have on hand. Allow to heat through and crisp up in the pan, 2-4 minutes, depending on your starch. When crispy, remove from the pan into your serving bowl.
Add a bit more oil to the pan and add the kale, with a pinch of salt. You want to keep the texture of the kale, while still getting a bit of char on the outside, so be sure not to overcook. Sauté for 2 minutes, then remove from the pan and add on top of the starch in the serving bowl.
In the same pan, add the butter and then crack in the egg. Top with salt and red pepper flakes and fry until the whites are fully cooked and the outer edges are lacy and golden brown. Once the egg is done, remove the pan from the heat.
To the serving bowl, add the sliced avocado, top with the fried egg, feta cheese and a good squeeze of lime. Enjoy!