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Sesame-Almond Cabbage Egg Nests


  • 1/2 teaspoon toasted sesame oil
  • 1/2 tablespoon almond meal
  • dried rosemary
  • 2/3 cups loosely packed napa cabbage chopped finely
  • 1 large egg
  • salt and pepper
  • 1 slice whole-grain bread toasted (optional)


  • Heat the oil in the pan over medium heat. Once warm, increase the heat to medium high and add the almond meal and a generous pinch of rosemary. Cook, stirring, for about a minute, or until almond meal starts to brown just slightly. Add the cabbage along with a sprinkle of salt and pepper and cook, stirring occasionally, for another minute, until cabbage starts to wilt and take on a little gloss.
  • Reduce heat to medium and create a little indentation in the center of the cabbage. Crack the egg into the “nest,” cover with a lid and cook for 3-4 minutes, depending on how firm you want your egg—judge doneness by the jiggle of the egg yolk when you shake the pan slightly. Sprinkle additional salt and pepper over the top and serve on a slice of toast, if you like.

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