Poached Egg with Red Cabbage Salad
A quick and vibrant salad with crunchy red cabbage, crisp bacon, and a perfectly poached egg. Ready in about 20 minutes, it's a satisfying meal for any time of day.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 16g
Ingredients
- 2 cups shredded red cabbage
- 4 slices bacon
- 2 large eggs
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tsp sesame seeds
Instructions
- 1
Cook the 4 bacon slices in a skillet over medium heat until crisp, about 6 minutes. Transfer to a paper towel-lined plate, then crumble when cool enough to handle.
- 2
In a large bowl, toss the 2 cups shredded red cabbage with the 2 tbsp olive oil and a pinch of salt. Massage briefly with your hands to soften, about 1 minute.
- 3
Bring a pot of water to a gentle simmer, then add the 1 tbsp white wine vinegar. Crack each of the 2 eggs into a small cup and slide into the water. Poach until whites are set but yolks are runny, about 3 minutes.
- 4
Remove the eggs with a slotted spoon and drain on a paper towel. Divide the cabbage between two plates, top with the crumbled bacon and a poached egg on each.
- 5
Sprinkle with the 1 tsp sesame seeds and season with salt and pepper. Serve immediately, garnished with chives or microgreens if you have them.
Tools you’ll need
- skillet
- large bowl
- pot
- slotted spoon
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