Prepare the Egg: Crack the egg into a small bowl.

Prepare the Kale: Wash the kale leaves and shake dry. Remove the stems and coarsely chop the leaves.

Cook the Bacon: Heat a skillet over medium heat. Add the bacon slices and cook until they are crispy, turning them occasionally. This should take about 5-7 minutes. Once done, transfer the bacon to a paper towel-lined plate to remove excess grease.

Cook the Kale: Add the chopped kale leaves to the same skillet used for the bacon, and sauté for about 2-3 minutes until they become slightly wilted. Remove the kale from the skillet and set aside. Season with a pinch of Kosher salt and fresh ground black pepper.

Toast the Bread: If necessary, add butter or bacon fat to the skillet. Then toast the bread in the skillet until golden brown on both sides. Remove the bread from the skillet set aside. Reduce the heat to medium-low.

Start to Assemble the Sandwich: On the bottom slice of toasted bread, spread a generous amount of guacamole. Layer the sautéed kale leaves on top of the guacamole. Place the bacon on the kale. Place a slice of tomato on top of the bacon. Season the tomato with Kosher salt and fresh ground black pepper.

Fry the Egg: If necessary, add butter or bacon fat to the skillet. Tip the egg into the skillet and cook it how you prefer (sunny-side-up and over-easy provide a wet yolk).

Complete the Sandwich Assembly: Add the fried egg over the tomato. On one side of the top slice of bread, spread a little more guacamole, or a little mayonnaise, or leave it dry. Place the bread on top of the sandwich.