Ingredients
200 grams Cabbage
1 Avocado
1 Egg
1 tbsp Olive oil
1 tbsp Ponzu
Method
Sources
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
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Dice the cabbage into desired sizes. Slice the core. Cut the avocado in half and remove the seed. Peel and cut the avocado into 12 pieces. Beat the egg in a bowl. Heat a frying pan and saute the cabbage. Add a pinch of salt and 1 tablespoon of water to the pan. Cover with a lid to steam. 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). 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. 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!