Get your ingredients together before you begin.

Heat your grill to high heat.

Slice the avocado in half lengthwise. Remove the pit from the avocado. Depending on the size of the avocado, the pit, and your eggs, you may want to remove a little bit of the avocado fruit. You want it to be a big enough hole so that the egg can fit into it without spilling over. If you do remove some of the avocado, set it aside and we will add it to your final plate.

Now, it’s time to grill the avocados. Drizzle the extra virgin olive oil on each avocado half.

Place the avocado halves, flat side down, on the grill. Grill for about 4-5 minutes or until the grill marks appear. You want to have visible grill marks, but without the avocado sticking to the grill. High heat is the key here.

Gently crack one egg first into a small bowl, this will assure you have no shells and for easy pouring into the avocado.

Remove the avocados from the grill. Now, pour one egg into each avocado half into the hole where the pit was.

Gently place the avocado halves (this time flat side up) on the grill. Close the grill and allow the eggs to cook for 5-6 minutes. This time may depend on how hot your grill is, but you want the egg whites to be cooked through.

Remove the avocados from the grill.

To prepare the kale, heat a large skillet on high heat. Add 1 teaspoon of extra virgin olive oil.

Add the kale to the skillet and drizzle the other teaspoon of olive oil. Saute the kale until it’s wilted and slightly crispy on the edges. Season with salt and pepper.

Prepare two plates by plating half of the kale on each plate. If you have extra avocado from earlier, you can place it on top of the kale now.

Gently scoop the avocado halves out of the skin using a large spoon. Try to keep the entire half intact. Place one avocado half on each plate on top of the kale (and extra avocado, if applicable).

Season with more salt and pepper, if desired. Garnish with the garlic seasoning and hot sauce.