Ingredients
½ baby red cabbage, shredded
6 baby carrots
6 baby leeks
2 tbsp flat leaf parsley, chopped
1 tbsp olive oil
salt
freshly ground black pepper
splash of white wine vinegar
1 egg
Method
1. Bring a pan of water to the boil and blanch the carrots and leeks for 3-4 minutes. Drain.
2. Heat the oil in a large pan and saute the cabbage for 1-2 minutes, to soften. Add the blanched baby vegetables with the parsley and sauté for 3-4 minutes, to braise.
3. Meanwhile, bring a pan of water to the boil and add a splash of white wine vinegar. Stir the water to create a swirl, then crack the egg in and poach for two minutes. Remove using a slotted spoon.
4. Transfer the baby vegetables to a serving plate and serve the poached egg on top. Sprinkle a little cracked black pepper
over, to serve.
