Saute kale in a little bit of olive oil, and ½ tsp Garlic Chili Seasoning. Once it begins to wilt down, add a splash of balsamic and continue to cook for about a minute longer. Remove from heat and set aside.
Mash avocado on toast, add a squeeze of lemon, ½ tsp Matcha and salt to taste.
Top with kale and fried egg. Sprinkle on a little more salt & pepper, if you wish.