lunedì 9 gennaio 2012


Egg - appetizer - vegerian - Other (see below)

6 eggs
6 little round buns
6 savoy cabbage leaves, shredded
2 tbsp butter
2 tbsp extra virgin olive oil
Salt, pepper if desired

Melt butter with extra virgin olive oil in a non-stic skillet ove medium heat (don't overheat it) and add cabbage, season with salt and pepper and sautee only a couple of minutes. Remove from heat and let sit for 30 minutes.

Cut the buns a little above the center in order to obtain a "lid", then empty the bottom part: you'll have a "bread cup, lightly butter the interior of your cups.

Preheat oven to 375.

Divide cabbage evenly among buns, creating a cradle; then break an egg in each bun. Season with sale, pepper and a little melted butter.

Close bread cups with their lids and bake on a baking dish lined with parchment paper until egg whites are set.

This recipe serves 6

- This recipe is great in a mixed appetizer
- If you use only extra virgin olive oil, it's lactose intolerant safe. If you use gluten free bread, it's also celiac safe.
- This is a vegetarian recipe.
- You can top it with grated cheese, crumbled bacon if you like.

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