Fried Eggs with Avocado and Cabbage
For breakfast, I simply cooked some leftovers in the fridge and seasoned them with ponzu sauce, and it was a success!
This dish has a simple taste, so I recommend using a flavorful extra virgin olive oil. For 2 servings. Recipe by Orange Day
Fried Eggs with Avocado and Cabbage
For breakfast, I simply cooked some leftovers in the fridge and seasoned them with ponzu sauce, and it was a success!
This dish has a simple taste, so I recommend using a flavorful extra virgin olive oil. For 2 servings. Recipe by Orange Day
Cooking Instructions
- 1
Dice the cabbage into desired sizes. Slice the core.
- 2
Cut the avocado in half and remove the seed. Peel and cut the avocado into 12 pieces.
- 3
Beat the egg in a bowl.
- 4
Heat a frying pan and sauté the cabbage. Add a pinch of salt and 1 tablespoon of water to the pan. Cover with a lid to steam.
- 5
Once the cabbage becomes tender, remove the lid to cook off the water, then add the avocado and cook for a short time (just enough to heat the avocado).
- 6
Shift the cabbage and avocado to one side of the pan, tilt the pan and add the olive oil into the other, and pour in the egg.
- 7
Gently mix the egg with large motions. Once it cooks, combine it with the vegetables. Add the ponzu sauce and turn off the heat. Serve and enjoy!
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