This dish makes a delightful lunch or brunch and a nice helping of vitamin D. It cooks up in minutes and delivers the satisfaction of good old bacon and eggs. Just a hint of chili and the tiniest bit of serrano ham bring tons of flavor to the hearty cabbage.
Perfect poached eggs
Crack eggs into individual ramekins or small heatproof glasses. Fill a medium-sized saucepan with water and add 1/4 cup vinegar. Cover the saucepan and place it on high heat.
When little bubbles start to stream upward in the water, but water is not quite boiling, stir the water rapidly to create a circular “whirlpool.” Holding the ramekin close to the water, gently and quickly drop each egg into the water before the “whirlpool” subsides. This action, along with the vinegar, helps the egg white gather around the yolk. Keep the water at a simmer. If the water starts to boil, reduce the heat.
The eggs are done when they float to the surface of the water, usually by about 4 minutes, and when the yolk is still soft and the white is set.