Finely chop kale and sauté in a pan with a little butter and garlic until slightly wilted. Season with salt and pepper.
Fill a large saucepan with water, and bring to a hard boil over high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 minutes.
Toast sourdough bread, mash with avocado, season generously with good quality sea salt and black pepper, sprinkle chopped dill and chilli flakes and drizzle with a tiny extra virgin olive oil.
Top with 2 poached eggs.
Enjoy your delicious brunch!