I must confess that I’ve been reluctant to share this recipe for a long time because, well, let’s just say it isn’t the most photogenic thing that I cook.
However, I realized that this simple cabbage and eggs dish has become such a staple of my home court recipes that it isn’t fair to keep it from you any longer.
This recipe is special for a few reasons. First, even though it may look funny it tastes (and smells) absolutely amazing. The secret is adding just a splash of soy sauce to the cooked cabbage before adding the eggs, which gives it a rich umami flavor that our mouths crave.
Second, it’s surprisingly filling given that it’s just two eggs and a handful of leaves. Something about the combination makes it feel almost luscious and decadent to eat, and it keeps me full for hours.
Last, but certainly not least, how often do you get to eat (and actually enjoy) vegetables for breakfast? Although I’ve been known to make this for any meal of the day, the egg component makes it easy to add to your morning healthstyle and double down on your veggie consumption for the day.
One final bonus is that when I use certain varietals of purple cabbage in this dish my eggs turn an almost neon blue. What’s not to love?
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