Caraway braised Savoy cabbage with poached eggs and rye

Ingredients

For 1 serving

• Savoy cabbage250 g
• Onion40 g
• Caraway seedsto taste
• Extra virgin olive oil2 teaspoons
• Eggs2
• White wine vinegar1 tablespoon
• Rye bread60 g
• Saltto taste

Contains: gluten, eggs, sulphites,

In season: October – March

Method

1. Remove any damaged outer leaves and the core of the savoy cabbage, wash it and cut it into thin strips. Peel and slice the onion.
2. Heat the extra virgin olive oil in a saucepan with a lid over medium-low heat and soften the onion with the caraway seeds for 3 minutes, until translucent.
3. Add the cabbage and a finger of water, cover and cook over low heat for 15 minutes, stirring now and then, until soft and sweet; salt at the end.
4. Meanwhile bring a small pan of water with the white wine vinegar to a gentle simmer. Crack one egg at a time into a cup, stir a whirlpool and slide it into the centre; cook for 3 minutes over low heat, until the white is set but the yolk is soft, then lift it out with a slotted spoon.
5. Toast the rye bread for 2 minutes, until crisp. Serve the cabbage with the poached eggs on top and the bread alongside.