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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
Eggs on young cabbage with dill make a warm breakfast or brunch that takes about 30 minutes to prepare. The cabbage is first braised with onion, butter and water, then hollows are made for the eggs. Serve with bread to mop up the sauce in the pan. If you want runny yolks, use pasteurized eggs; otherwise, cook them until fully set.
Ingredients
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.
AI-generated Add the chopped dill and mix. Push the cabbage aside to make four spaces for the eggs in the pan.
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.
AI-generated Divide the cabbage and eggs among plates and serve immediately with the bread. Sprinkle with additional dill if desired.
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