Poached Egg on Braised Red Cabbage
A light recipe that can be served as an appetizer or a main course.
The touch of color from the red cabbage pairs perfectly with the white and yellow of the egg.
This dish is a true work of art that, with little cost, will allow you to make a great impression at a Christmas dinner with a few good friends.

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Difficulty: Medium
Cost: Very economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients

4 eggs
14 oz red cabbage (Purple)
1 onion
to taste salt
to taste extra virgin olive oil
to taste pepper

Poached Egg on Braised Red Cabbage

Tools

we need

Plastic wrap
Pot small and deep
Tongs long
1 Pan
Knife
Cutting board
Bowl

Preparation of Poached Egg on Braised Red Cabbage

We begin the preparation by slicing the onion and cabbage into julienne strips.
Put them in a large pan with salt, 3 tablespoons of extra virgin olive oil, and half a glass of water.
Braise the vegetables over moderate heat, covered, for about 15 minutes, stirring occasionally.
Once cooked, transfer them to 4 individual serving bowls and keep warm while we prepare the eggs.
Meanwhile, put a small pot with water up to 3/4 on the stove and bring to a boil.
In another bowl, spread out a piece of plastic wrap, grease it with a little oil, and spread it around.
Carefully pour the egg inside.
Gather the four corners of the wrap together.
Twist them tightly like a candy wrapper, make sure it’s very tight.
Immerse the package in boiling water for about 3 or 4 minutes, holding it with the long tongs.
After the time has passed, carefully open the plastic wrap and pour the egg onto the cabbage, seasoning with salt and pepper to taste.
Plate and serve immediately hot.
Here is the Poached Egg on Braised Red Cabbage ready to serve.