Wash the broccoli and cut into small florets. Put them in a bowl with ice water and let them simmer for about 10 minutes.
Boil up plenty of salted water. Wash cabbage, cut into fine strips and drain well. Place in a bowl with 1 tbsp lemon juice and 2 tbsp olive oil and knead vigorously with your hands for 1-2 minutes until the leaves soften. Halve the avocado and remove the core. Remove the flesh from the skin and dice. Wash the herbs, shake dry and finely chop the leaves or flags. Clean and wash spring onions and cut into fine rings. Drain broccoli well. Add avocado, broccoli, herbs and spring onions to the kale, mix everything. Season to taste with salt, pepper and some lemon juice. Chop the almonds.
Break the eggs one by one into a cup. Reduce the heat of the salt water so that the water boils only slightly. Use a stirring spoon to create a swirl of water in the pot. Slide each egg into the whirlpool and poach for 3-4 minutes. Lift the eggs out of the water with a skimmer, drain.
Stir goat's curd cheese with a little salt until smooth, arrange 1⁄4 curd cheese and salad on plates. Place poached eggs on top and sprinkle with almonds. Drizzle with a little olive oil as desired.