After a simple baked eggs with parmesan and spinach brunch dish proved extremely popular among my friends, I wanted to translate that same simplicity and flavor to a dish that I could make without turning on the oven. This slightly Asian take on stovetop “baked” eggs uses toasted almond meal and trace sweetness of dried rosemary to enhance very lightly fried napa cabbage, giving the cabbage almost a roasted cauliflower flavor along the browned edges. The gritty texture of the almond meal in the richness of the sesame oil almost seems to imitate parmesan—or at least it gives the dish the same salty pops of flavor that everyone loved in the original baked eggs dish.
Using cabbage as the nest for the egg allows the egg to cook up very similarly to a baked egg--I love the contrast of the crisped cabbage edges to a semi-soft yolk with slightly crisped whites where the egg trickles through to the pan. —Erika
toasted sesame oil
dried rosemary (or your favorite dried herb)
loosely packed napa cabbage, chopped finely
Heat the oil in the pan over medium heat. Once warm, increase the heat to medium high and add the almond meal and a dash of rosemary. Cook, stirring, for about a minute, or until almond meal starts to brown just slightly. Add the cabbage along with a sprinkle of salt and pepper and cook, stirring occasionally, for another minute, until cabbage starts to wilt and take on a little gloss.
Reduce heat to medium and create a little indentation in the center of the cabbage. Crack the egg into the “nest,” cover with a lid and cook for 3-4 minutes, depending on how firm you want your egg—judge doneness by the jiggle of the egg yolk when you shake the pan slightly. Sprinkle additional salt and pepper over the top and serve on a slice of toast, if you like.