HOLL rapeseed oil
Savoy cabbage, cut into strips
Ground nutmeg, to taste
Salt and pepper, to taste
- Briefly sweat the savoy cabbage in a little HOLL rapeseed oil over a moderate heat. Add the onions, garlic, salt, pepper, nutmeg and bay leaf and briefly sweat. Deglaze with the white wine and allow to reduce a little. Then add the vegetable stock and single cream. Cover and cook over a low heat until tender for 10-15 min., stirring occasionally.
- Fry the potato noodles with a little HOLL rapeseed oil for a few minutes in a non-stick frying pan over a moderate heat until golden brown. Season with salt and pepper.
- Plate up the pan-fried potato noodles. Cook the eggs in the same frying pan and season with salt and pepper.
- While the eggs are cooking, season the savoy cabbage and arrange on top of the potato noodles. Then place the fried eggs on top.
Nutrition information per serving