Instructions

1. Mix the mayonnaise and mustard together in a small bowl. Set aside.
2. Place the eggs in a saucepan, and fill with water, about 1" (2.5 cm) higher than the eggs. Cover, and bring to a boil over high heat. Once boiling, remove from heat, and leave in water to cook, based on preference: 10-12 minutes (hard-boiled), or 6-8 minutes (medium-boiled), or 5-6 minutes (soft-boiled). Meanwhile, set aside a bowl filled with ice-cold water.
3. Using a slotted spoon, place eggs in the ice water bath for 3-5 minutes before peeling. Peel under running water and then slice into halves or quarters. Set aside.
4. Heat the oil in a large frying pan over medium heat. Add the sliced garlic and fry until golden. Remove the garlic from the pan, and place on a paper towel to crisp. Save the garlic-infused oil in the pan.
5. Increase the temperature to medium-high, add the butter (if using), and stir to combine with the olive oil. Add the broccoli, kale, and scallions. Using tongs, toss to coat and fry for about 5 minutes, or until slightly tender.
6. Season the warm kale and broccoli salad with salt and pepper. Plate with the eggs, avocado, and mustard mayonnaise.
7. Finish the dish with a pinch of red chili flakes, and fried garlic slices for extra flavor and crunch.