Published on: 04/06/2026
This news was posted by Oregon Today News
Description
Pure and light with a tender buttery crunch, this delicate breakfast or lunch starts with some pretty hearty ingredients. Salted cabbage is gently sautéed in butter until it softens and becomes glossy while keeping its color, then dill is stirred in for its gentle perfume. The eggs are cracked in and steamed, covered, until the whites are just set and the yolks are still somewhat runny, begging for buttered toast. If you want this to serve 4, double everything. If you only want to cook 1 egg, halve the recipe and use an 8-inch skillet.
News Source : https://www.oregonlive.com/nytcooking/2026/04/775157090-buttered-cabbage-and-eggs.html
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