Brassicas Bowl

• 4 large eggs
• 1 bunch broccolini, trimmed
• 5 tablespoons olive oil, divided
• Kosher salt
• 1 small shallot, finely chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon whole grain mustard
• 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
• 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise
• Freshly ground black pepper
• 1/2 cup unsalted, roasted sunflower seeds, divided
• 1/2 cup hummus
• 1 avocado, quartered lengthwise
• 2 tablespoons finely chopped chives
• 1 tablespoon toasted sesame seeds
• Crushed red pepper flakes (for serving)

1. Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.
2. Preheat oven to 500u0b0F. 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 minutes. Let cool, then coarsely chop.
3. 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 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.
4. Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.

eggs, broccolini, olive oil, kosher salt, shallot, apple cider vinegar, whole grain mustard, curly kale, brussels sprouts, freshly ground black pepper, sunflower seeds, avocado, chives, sesame seeds, red pepper

Taken from www.epicurious.com/recipes/food/views/brassicas-bowl (may not work)