Fried Eggs With Avocado And Cabbage Recipe by cookpad.japan
 cookpad.japan @cookpad_jp For breakfast, I simply cooked some leftovers in the fridge and seasoned them with ponzu sauce, and it was a success! This dish has a simple taste, so I recommend using a flavorful extra virgin olive oil. For 2 servings. Recipe by Orange Day For breakfast, I simply cooked some leftovers in the fridge and seasoned them with ponzu sauce, and it was a success! This dish has a simple taste, so I recommend using a flavorful extra virgin olive oil. For 2 servings. Recipe by Orange Day Fried Eggs with Avocado and Cabbage Share its first Cooksnap! For breakfast, I simply cooked some leftovers in the fridge and seasoned them with ponzu sauce, and it was a success! This dish has a simple taste, so I recommend using a flavorful extra virgin olive oil. For 2 servings. Recipe by Orange Day For breakfast, I simply cooked some leftovers in the fridge and seasoned them with ponzu sauce, and it was a success! This dish has a simple taste, so I recommend using a flavorful extra virgin olive oil. For 2 servings. Recipe by Orange Day Cooking Instructions 1 Dice the cabbage into desired sizes. Slice the core. 2 Cut the avocado in half and remove the seed. Peel and cut the avocado into 12 pieces. 3 Beat the egg in a bowl. 4 Heat a frying pan and sauté the cabbage. Add a pinch of salt and 1 tablespoon of water to the pan. Cover with a lid to steam. 5 Once the cabbage becomes tender, remove the lid to cook off the water, then add the avocado and cook for a short time (just enough to heat the avocado). 6 Shift the cabbage and avocado to one side of the pan, tilt the pan and add the olive oil into the other, and pour in the egg. 7 Gently mix the egg with large motions. Once it cooks, combine it with the vegetables. Add the ponzu sauce and turn off the heat. Serve and enjoy! 1 Dice the cabbage into desired sizes. Slice the core. 1 Dice the cabbage into desired sizes. Slice the core. 2 Cut the avocado in half and remove the seed. Peel and cut the avocado into 12 pieces. 2 Cut the avocado in half and remove the seed. Peel and cut the avocado into 12 pieces. 3 Beat the egg in a bowl. 3 Beat the egg in a bowl. 4 Heat a frying pan and sauté the cabbage. Add a pinch of salt and 1 tablespoon of water to the pan. Cover with a lid to steam. 4 Heat a frying pan and sauté the cabbage. Add a pinch of salt and 1 tablespoon of water to the pan. Cover with a lid to steam. 5 Once the cabbage becomes tender, remove the lid to cook off the water, then add the avocado and cook for a short time (just enough to heat the avocado). 5 Once the cabbage becomes tender, remove the lid to cook off the water, then add the avocado and cook for a short time (just enough to heat the avocado). 6 Shift the cabbage and avocado to one side of the pan, tilt the pan and add the olive oil into the other, and pour in the egg. 6 Shift the cabbage and avocado to one side of the pan, tilt the pan and add the olive oil into the other, and pour in the egg. 7 Gently mix the egg with large motions. Once it cooks, combine it with the vegetables. Add the ponzu sauce and turn off the heat. Serve and enjoy! 7 Gently mix the egg with large motions. Once it cooks, combine it with the vegetables. Add the ponzu sauce and turn off the heat. Serve and enjoy! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 23, 2013 03:36 A collection of the best recipes from the Cookpad Japan community, translated into English! 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