Fried Eggs over Spring Cabbage with Dill
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Source: https://recipheon.com/en/recipes/breakfast/fried-eggs-over-spring-cabbage-with-dill
About this recipe
Fried eggs over spring cabbage with dill make a quick, filling breakfast with tender vegetables and runny yolks. Sautéed cabbage, onion, a little butter, and fresh dill form a light, homey base for the eggs. This simple warm breakfast or brunch comes together in minutes and is best served with bread for soaking up the flavorful pan juices. If the yolks are to remain runny, use pasteurized eggs; otherwise cook them until fully set.
Ingredients
Servings: 2
Cabbage
300 g spring cabbage, shredded
1 small onion (about 80 g), finely chopped
1 tablespoon butter
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh dill
Eggs
4 eggs
1 tablespoon vegetable oil
a pinch of salt for the eggs
a pinch of black pepper for the eggs
For Serving
2 slices bread or rolls
optional: additional fresh dill
Steps
Shred the spring cabbage, finely chop the onion, and measure the remaining ingredients so everything is ready for cooking.
Melt the butter in a large skillet over medium heat. Add the onion and cook for 2–3 minutes, until soft and translucent.
Add the cabbage, salt, pepper, and 2 tablespoons water. Cook for 6–8 minutes, stirring often, until the cabbage is tender but still slightly crisp.
Stir in the chopped dill and taste. Add a little more salt or pepper if needed, then push the cabbage aside in four places to make room for the eggs.
Pour the oil into the open spaces and crack in the eggs. Cook over low or medium heat for 3–5 minutes, until the whites are fully set. If using pasteurized eggs, the yolks may remain soft; otherwise continue cooking until the yolks are fully set as well. Season the eggs with a pinch of salt and pepper.
Divide the cabbage and eggs among plates and serve immediately with the bread. Sprinkle with additional dill if desired.
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