Start to Finish: 45 minutes
4 large eggs
1 bunch (10 to 12 oz.) broccolini, trimmed
5 tbsp. olive oil
1 shallot, finely chopped (about 1/4 cup)
2 tbsp. apple cider vinegar
1 tbsp. whole-grain mustard
1 bunch curly kale, center stems removed and leaves torn into 2-inch pieces (about 8 cups)
8 oz. Brussels sprouts, trimmed and thinly sliced lengthwise
1/2 cup unsalted roasted sunflower seeds
1/2 cup plain hummus
1 avocado, quartered lengthwise and peeled
2 tbsp. finely chopped fresh chives
1 tbsp. toasted sesame seeds
Crushed red pepper, for garnish
1. Preheat the oven to 500°. Prepare a medium bowl of ice water. Bring a medium saucepan of water to a boil. Add the eggs. Cover the pan and cook for 7 minutes. Transfer the eggs to the ice water and let cool completely, about 10 minutes. Peel the eggs.
2. On a large rimmed baking sheet, toss the broccolini with 1 tbsp. oil; season with kosher salt. Roast, turning occasionally, until the broccolini is crisp-tender and charred in spots, 7 to 10 minutes. Let cool, then coarsely chop.
3. In a large bowl, whisk the shallot, vinegar, mustard, and the remaining 4 tbsp. oil until well blended. Season with salt. Toss with the kale and Brussels sprouts; season with salt and pepper. Massage the dressing into the kale and Brussels sprouts until the kale softens, about 5 minutes. Toss the broccolini and 2 tbsp. sunflower seeds into the salad.
4. Halve the eggs lengthwise. Swipe some hummus along 1 side of each of 4 bowls. Divide the salad among the bowls. Arrange the avocado and egg halves on top of the salad. Top with the chives, sesame seeds, and the remaining sunflower seeds. Garnish with crushed red pepper.