- 1 large white cabbage
- 1 head fennel
- 2 tablespoon salt
- 4 teaspoon your favourite spices (see notes)
- handful herbs and flowers from the garden (see notes)
- 1 lime, juiced
- 1 tablespoon good-quality olive oil
- salt and pepper
- 4 free range eggs
- 1 sourdough bread roll, torn in half
- 1 clove garlic, halved
- 1 ripe avocado
- 1 tablespoon fermented cabbage and fennel (see recipe)
- 1 cornichon, chopped
- 1Make kraut: Remove the dark leaves from the cabbage, then core and shred. Core the fennel and slice it finely. Place the cabbage and fennel in a large bowl, then add the salt. Mix vigorously for 2 minutes and then set aside for 10 minutes to allow the water to leach out.
- 2Add the toasted spices, and give it another good mix. Taste the liquid. If it's super-salty, add a little water. If it's too bland, add a little more salt.
- 3In a bowl, dress the leaves and flowers with a little lime juice, olive oil and salt and pepper to taste. Set aside.
- 4To serve: heat a saucepan full of water to a low simmer. Add a little lime juice and gently crack the eggs in, one at a time. Poach the eggs for about 2 minutes, or until soft-poached.
- 5Heat a barbecue or chargrill and place on the bread, torn side down, until toasted. Place the toast on your favourite plate, rub it with the cut side of the garlic and set aside.
- 6Top with some of the fermented vegetables, then two poached eggs, the chopped cornichons and a small pile of dressed herbs and flowers. Drizzle a little extra lime juice and olive oil on top, and a little pinch of salt and pepper.
You will need 2 x 900ml sterilised jar for the kraut. The kraut recipe will fill a couple of jars, which is of course more than you're going to need for the poached eggs on toast. But if you're going to make your own kraut from scratch, it's well worth making a decent amount! Kraut spices suggestion: fennel, coriander, cumin or mustard seeds work a treat. Kraut herbs and flowers suggestion: fennel fronds, parsley, basil, nasturtiums, pineapple sage, chamomile flowers, baby sorrel, chives.
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