Poached Egg with Red Cabbage Salad

Step 1

Cook the 4 bacon slices in a skillet over medium heat until crisp, about 6 minutes. Transfer to a paper towel-lined plate, then crumble when cool enough to handle.

Step 2

In a large bowl, toss the 2 cups shredded red cabbage with the 2 tbsp olive oil and a pinch of salt. Massage briefly with your hands to soften, about 1 minute.

Step 3

Bring a pot of water to a gentle simmer, then add the 1 tbsp white wine vinegar. Crack each of the 2 eggs into a small cup and slide into the water. Poach until whites are set but yolks are runny, about 3 minutes.

Step 4

Remove the eggs with a slotted spoon and drain on a paper towel. Divide the cabbage between two plates, top with the crumbled bacon and a poached egg on each.

Step 5

Sprinkle with the 1 tsp sesame seeds and season with salt and pepper. Serve immediately, garnished with chives or microgreens if you have them.