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Brassicas Bowl

['4 large eggs', '1 bunch broccolini, trimmed', '5 tablespoons olive oil, divided', 'Kosher salt', '1 small shallot, finely chopped', '2 tablespoons apple cider vinegar', '1 tablespoon whole grain mustard', '1/2 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', '1/2 cup unsalted, roasted sunflower seeds, divided', '1/2 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°F. 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.

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