Mix all ingredients very thoroughly in a small bowl and set aside.
Preheat the oven to 425 deg F.
Place the sweet potato toasts on a baking tray.
Drizzle over olive oil and rub onto each sweet potato slice.
Generously sprinkle on the Everything Bagel seasoning.
Roast in the oven for 15 mins then flip over the sweet potato toasts.
Cook for another 5-10 mins till sweet potatoes are cooked through.
In a large bowl, mix all ingredients together and set aside.
In a medium bowl, mix all ingredients together, mashing the avocado with a fork. Set aside.
In a medium sized saucepan, add in enough water to fill a couple inches of water in the pot.
Add in the vinegar.
Heat the water over the stove top on a medium heat, till the water is barely simmering. Turn the heat down slightly to medium-low. You do not want a rolling boil to poach the eggs.
Gently and slowly crack an egg into the water, being very careful not to break the yolk. Once the egg is in the water, carefully add the second egg. I recommend only cooking 2 eggs at a time. For a runny poached egg, I recommend 3-4 minutes of cook time.
Once the eggs are done, use a slotted spoon to remove it from the pan.
Arrange a handful of Kale Salad in the middle of the plate
Add 2 Sweet Potato toasts onto the Kale Salad.
Top the Sweet Potato toasts with a spoonful of Avocado mash.
Carefully place one poached egg on top of each sweet potato toast.
Generously sprinkle on more Everything Bagel seasoning!