After a simple baked eggs with parmesan and spinach brunch dish proved extremely popular among my friends, I wanted to translate that same simplicity and flavor to a dish that I could make without turning on the oven. This slightly Asian take on stovetop “baked” eggs uses toasted almond meal and trace sweetness of dried rosemary to enhance very lightly fried napa cabbage, giving the cabbage almost a roasted cauliflower flavor along the browned edges. The gritty texture of the almond meal in the richness of the sesame oil almost seems to imitate parmesan—or at least it gives the dish the same salty pops of flavor that everyone loved in the original baked eggs dish. <br /> <br />Using cabbage as the nest for the egg allows the egg to cook up very similarly to a baked egg--I love the contrast of the crisped cabbage edges to a semi-soft yolk with slightly crisped whites where the egg trickles through to the pan.

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