Don’t let that poached egg scare you off! This egg and cabbage stir fry is far more easier to prepare than you think. When it comes to poaching eggs, I always use the cling film method.
Have you ever heard of it before?
Some call this technique the Arzak egg, named after the Spanish who first started poaching eggs like that. And it’s a really easy and simple way to do it. This technique has never failed on me before! So while that cabbage and kale is gently frying you can make the poached eggs in the meantime.
Cooking with Kale
Do you cook with kale often?
I’m not a huge fan of kale, but on the hand it is quite a healthy green. If I buy kale, then that’s because I’ll be making a stir fry later on that week. I like to add extra vegetables to it like cabbage and stuff, to make it extra colorful.
Can you find kale easily around where you live?
It’s a vegetable that I hadn’t heard of when I first started food blogging. Also because it wasn’t available in my supermarket at that time. It only started to become very popular over the years.
Egg And Cabbage Stir Fry with Poached Eggs
How do you prepare kale usually at home?
I like them in stir fries.
At times I use kale as an alternative for savoy cabbage if I can’t find any. It’s great in mashed potatoes, and just perfect to make a stoemp with it. Stoemp is Belgian style mashed potatoes with vegetables in it.
I love to serve this egg and cabbage dish as a veggie starter.
It looks good and poached eggs are always a big hit when you got guests over for dinner. The pecan nuts and parmesan cheese are also a great match and addition to the dish.
Come on, you can do it…
I hope you enjoy it!
Egg And Cabbage Stir Fry Recipe
- 3,5 oz fresh kale (100 g)
- 3,5 oz fresh red cabbage (100 g)
- a handful pecan nuts
- 1 small garlic clove
- 2 tbsp parmesan cheese grated
- 2 large eggs
- olive oil
- Slice the kale and the red cabbage up finely. Add it to a sieve and rinse it will. Let the cabbage drain for a couple of minutes. In the meantime peel the garlic clove and chop it up finely. Add it to a large non-stick pan and pour in a little bit of olive oil.
- Place the pan over medium-high heat and gently fry the garlic for 2 minutes. Don’t let it burn! Then add the rinsed and drained sliced cabbage and kale to the pan. Season with a little pinch of pepper and salt.
Stir well and cook the cabbage and kale for 6 minutes. In the meantime you can prepare the poached eggs. I always use the cling film method, it’s really easy and simple. Never failed on me before! Check out the link in my introduction text above this recipe!
- Then chop up the pecan nuts roughly and add them to the cabbage and kale.
- Stir and cook for another 2 minutes. Then check the seasoning and add extra pepper or salt to taste if necessary. The cabbage and kale should be cooked through but still a little crunchy. Scoop this onto deep plates and top with the poached egg. Sprinkle with the grated parmesan cheese, extra freshly ground black pepper and chopped pecan nuts. Serve immediately while the egg is still hot and runny.