Slice the red cabbage and use a mandoline to finely shred it. Place it in a salad bowl and dress with lemon juice (from half a lemon), olive oil, and salt. Let it marinate in the fridge. Cut the cherry tomatoes and place them in a deep dish, then dress with olive oil, salt, and marjoram.

Toast the rye bread on a hot griddle until it's crispy on both sides.

Cook the egg this way for 2 minutes, no longer. You can use a timer. There's no need to stir or move the egg. Prepare the bruschetta with a bed of red cabbage, cherry tomatoes, and green olives. Use a slotted spoon to drain the egg, then place it on the toasted bread. Add pepper to taste and serve your poached eggs hot.