Hard boil the eggs then put them in a bowl of ice water to cool.
Make the pesto by combining the kale, basil, sunflower seeds, garlic, olive oil, lemon juice, salt and pepper in a food processor. Process until smooth, and set aside.
In a small saucepan, combine the oats and vegetable broth. Place on high heat and bring to a boil. Once boiling, reduce to a simmer. Stir and cook until thickened. (Note: If your broth is low sodium, add extra salt to the oats to taste.)
Divide the oatmeal between bowls and top with avocado and pesto.
Peel the eggs, slice in half and add them to the bowls. Sprinkle with chia seeds. Enjoy!
