Fried Eggs with Mustard Seed Oil and Kale

1. 1

   In a large cast-iron skillet, heat 1 tablespoon of the oil.

2. 2

   Add the mustard seeds and toast over low heat, stirring, until they just start to pop, 1 to 2 minutes.

3. 3

   Using a small spoon, transfer the seeds to a small bowl.

4. 4

   Add the remaining 1 tablespoon of oil to the skillet.

5. 5

   Crack the eggs into the skillet and cook over moderate heat until the whites are set and the yolks are slightly runny, 4 to 5 minutes.

6. 6

   Transfer to plates; keep warm.

7. 7

   Add the kale to the skillet and cook over moderate heat, stirring, until wilted, 3 minutes.

8. 8

   Add the sunflower, cumin and mustard seeds and cook, stirring, until the sunflower seeds are toasted, 2 minutes.

9. 9

   Season with salt.

10. 10

    Remove from the heat; stir in the cheese.

11. 11

    Meanwhile, in a small bowl, stir the yogurt with salt.

12. 12

    Top each egg with some kale, salted yogurt and avocado and serve.

* Per serving · 4 servings · Values may vary.