Sesame-Almond Cabbage Egg Nests

• 1/2 teaspoon toasted sesame oil
• 1/2 tablespoon almond meal
• 1 dash dried rosemary (or your favorite dried herb)
• 2/3 cup loosely packed napa cabbage, chopped finely
• 1 large egg
• salt and pepper
• 1 slice whole-grain bread, toasted (optional)

1. Heat the oil in the pan over medium heat. Once warm, increase the heat to medium high and add the almond meal and a dash of rosemary. Cook, stirring, for about a minute, or until almond meal starts to brown just slightly. Add the cabbage along with a sprinkle of salt and pepper and cook, stirring occasionally, for another minute, until cabbage starts to wilt and take on a little gloss.
2. Reduce heat to medium and create a little indentation in the center of the cabbage. Crack the egg into the "nest," cover with a lid and cook for 3-4 minutes, depending on how firm you want your egg-judge doneness by the jiggle of the egg yolk when you shake the pan slightly. Sprinkle additional salt and pepper over the top and serve on a slice of toast, if you like.

sesame oil, almond meal, rosemary, cabbage, egg, salt, bread

Taken from food52.com/recipes/27423-sesame-almond-cabbage-egg-nests (may not work)