In your large skillet over medium heat, heat 1 tbsp of olive oil.

Put the mushrooms in your pan, and sauté within 3 minutes.

In your medium bowl, mix the kale with the remaining 1 tbsp of olive oil within 1 to 2 minutes.

Add the kale to your skillet on top of the mushrooms, then put the slices of avocado on top.

Create 4 wells for the eggs using a spoon. Crack one egg into each well—Season the eggs and kale with pink Himalayan salt and pepper.

Cover the skillet and cook within 5 minutes, or until the eggs reach your desired degree of doneness. Serve hot.