Fried Eggs with Mustard Seed Oil and Kale

• 2 tablespoons canola oil
• 1/2 teaspoon mustard seeds
• 4 large eggs
• 1/2 pound baby kale, chopped
• 2 tablespoons sunflower seeds
• 1/2 teaspoon cumin seeds
• Kosher salt
• 1/4 cup grated Gruyere cheese (1 ounce)
• 1/2 cup plain yogurt, for serving
• 1 Hass avocado, peeled and cut into wedges

1. In a large cast-iron skillet, heat 1 tablespoon of the oil.
2. Add the mustard seeds and toast over low heat, stirring, until they just start to pop, 1 to 2 minutes.
3. Using a small spoon, transfer the seeds to a small bowl.
4. Add the remaining 1 tablespoon of oil to the skillet.
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. Transfer to plates; keep warm.
7. Add the kale to the skillet and cook over moderate heat, stirring, until wilted, 3 minutes.
8. Add the sunflower, cumin and mustard seeds and cook, stirring, until the sunflower seeds are toasted, 2 minutes.
9. Season with salt.
10. Remove from the heat; stir in the cheese.
11. Meanwhile, in a small bowl, stir the yogurt with salt.
12. Top each egg with some kale, salted yogurt and avocado and serve.

canola oil, mustard seeds, eggs, baby kale, sunflower seeds, cumin seeds, kosher salt, gruyere cheese, plain yogurt, avocado

Taken from www.foodandwine.com/recipes/fried-eggs-with-mustard-seed-oil-and-kale (may not work)