In a food processor, add all ingredients except water and process until smooth. Add water while blending to get desired consistency. Makes just under 1 cup.
Heat olive oil in saute pan and add garlic and onion on medium. Saute for 2 minutes and then add kale and saute until kale is cooked through a wilted, salt and pepper to taste.
Bring a small pot of water to boil and add white vinegar. When it has reached a boil, drop in eggs and then turn heat down to simmer. Let simmer for 4 minutes.
Toast bread and then top with kale and onions, basil, and carefully place eggs on top. Add fresh cracked black pepper to top of eggs and then drizzle the tahini lemon dressing on top.
Serve and enjoy!