Red Cabbage and Poached Eggs

This easy, delicious recipe is done in a flash and serves four hungry breakfast eaters! 

INGREDIENTS
10 oz bag of shredded red cabbage (approx. 3 cups packed full)
1 C. chopped cilantro or parsley (optional)
Large non-stick skillet with snug fitting lid
2 T. Water
2-4 Tbsp Basalmic Vinegar
4 Large or Medium fresh eggs (the older an egg gets the more likely the white will be watery and the yolk will break)

DIRECTIONS
Heat the water in the skillet over med-high heat, then add the bag of cabbage and greens if you are adding. Sprinkle the top of the cabbage with 2-4 Tbsp of flavored balsamic vinegar.  I love white balsamic with pear or raspberry!  Place the lid on and let steam 2-3 minutes while you get the eggs.
Turn the heat down to low, remove the lid, and carefully crack and place 4 eggs on top of the cabbage.  You are trying to keep them from spreading out too much, so keep the shell close to the surface and slide the egg out.  Leave some space between the eggs, and the edge of the pan.
Put the lid back on and let the eggs steam poach for 4- 8 minutes depending on how firm you like your egg yolks.  The whites need to get fully cooked though before you turn the heat off.
Remove from the heat, let the steam dissipate by taking the lid off.  Serves 4 portions of cabbage and 1 egg each, or you can double up on the eggs and cabbage depending on your needs and hunger.
Makes for a complete meal if you plate with some greek yogurt and fruit of choice.

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