Ingredients:
- 3 heaped tbsp of sautéed red cabbage
- 10 Brussel sprouts.
- 1 small head of red cabbage
- 1 tbsp olive oil
- 3 tbsp apple cider vinegar or red wine vinegar
- 2 eggs
- Season with salt and pepper
- 1 heaped tbsp of freshly grated Parmesan to finish
- Optional: sliced chilli to garnish
- 1 tbsp of butter- I happen to be using a herbed butter but you can add butter with a tsp of your favourite dried herbs like thyme, basil or parsley)
- 1 sachet Bimuno to finish
Method
- Preheat your oven to 200c.
- Chop/shred your head of red cabbage.
- Heat olive oil in a large frying pan over medium heat. Add cabbage and your vinegar, season with salt and ground pepper. Cook, tossing frequently, until cabbage is crispy & tender, about 15 minutes (add a splash of water to soften a little quicker or if becomes dry).
- Meanwhile, steam your Brussel sprouts for 10 minutes or until tender when pierced.
- In your skillet, smash your Brussel sprouts with a fork to form a nice base.
- Add your cabbage, sprinkling over dish.
- Create two ‘hole’ areas to place your eggs.
- Crack your eggs into the holes.
- Season well.
- Place any pan over your skillet and place in over for ten minutes.
- The eggs will steam gently and keep its nutrient density.
- Take out of oven and add your Parmesan (and chilli) .
- Let cool a little and sprinkle over your Bimuno powder.