Over medium heat, whisk together the amaranth, cream, and cheddar until it becomes a smooth mixture. Season with salt and pepper, while simmering for about 5 minutes until amaranth thickens.

In saute pan with a drizzle of coconut oil, sauté the kale until tender. Remove kale and in the same pan add extra coconut oil and fry your egg until crispy on the edges.

To prepare the bowl, spoon cheese amaranth into a bowl and top with slice avocado, fried egg, and sautéed kale. Serve immediately.