by Frankie Cox
4 large eggs
1 bunch broccolini trimmed
5 tablespoons olive oil divided
1 small shallot finely chopped
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
½ 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
½ cup unsalted, roasted sunflower seeds, divided
½ cup hummus
1 avocado, quartered lengthwise
2 tablespoons finely chopped chives
1 tablespoon toasted sesame seeds
Crushed red pepper flakes (for serving)
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.
Preheat oven to 500°. 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.
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. 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.