Brassicas Bowl

Ingredients

4 large eggs

1 bunch broccolini, trimmed

5 tbsp olive oil

Salt

1 small shallot, finely chopped

2 tbsp apple cider vinegar

1 tbsp whole grain mustard

1/2 bunch curly kale, ribs and stems removed, leaves torn into 2" pieces (8 cups)

8 oz brussels sprouts, trimmed, thinly sliced lengthwise

Fresh ground black pepper

1/2 cup unsalted, roasted sunflower seeds

1/2 cup hummus

1 avocado, quartered lengthwise

2 tbsp finely chopped chives

1 tbsp toasted sesame seeds

Crushed red pepper flakes

Directions

Boil eggs in large saucepan for 7 minutes.
Drain and transfer to a bowl of ice water. Let cool.
Drain and peel eggs. Cut in half lengthwise.
Preheat oven to 500 degrees.
Toss broccolini with 1 tbsp oil on a rimmed baking sheet and season with salt.
Roast, turning occasionally, until crisp-tender and charred in spots (8-10 mins).
Allow to cool and chop coarsely.
Whisk shallot, vinegar, mustard, and remaining 4 tbsp oil in a large bowl until emulsified. Season with salt.
Add kale and brussels sprouts and toss to coat. Season with salt and pepper.
Massage kale until slightly softened (about 5 mins).
Add roast broccolini and 2 tbsp sunflower seeds and toss again.
Swipe some hummus along the inside of each bowl with a spoon.
Divide salad among bowls and add an avocado wedge and 2 egg halves to each.
Top with chives, sesame seeds, and remaining sunflower seeds. Sprinkle with red pepper flakes.

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