Preheat your oven to 350°F.

Place the torn kale on a baking sheet, spritz with oil, and sprinkle with salt, pepper, and red pepper flakes. Roast for 10 minutes, then toss and roast for another 10 minutes until crispy.

In a small bowl, mix mayonnaise, Dijon mustard, and smoked paprika.

Spread butter on the outside of each slice of bread. On the insides, spread the mayonnaise mixture, then add a heap of grated Havarti cheese.

Heat a skillet over medium heat, place bread slices butter-side down, and cook open-faced. Optionally, cover to melt cheese.

Fry eggs in another skillet over medium heat until whites are set and yolks remain runny.

Top the toasted bread with crispy kale, cover with the other slice, and add a fried egg on top before serving.