Amy's Recipes

From: https://cooking.nytimes.com/recipes/775157090-buttered-cabbage-and-eggs

• 2 tablespoons unsalted butter 
• 3 tightly packed cups   thinly sliced cabbage, such as green, Napa or Savoy, (5 to 7 ounces) 
• Salt 
• 2 sprigs fresh dill, roughly torn 
• 2 large eggs
• Freshly ground white or black pepper 
• Flaky salt 
• Lemon wedges, for serving 

Add the butter to a medium (10-inch) skillet over medium heat and swirl the pan to help the butter melt. Once fully melted, add the cabbage and a big pinch of salt. With tongs, toss the cabbage well to gloss it with the butter.

Cook the cabbage, tossing frequently, until it’s translucent, mostly softened and a soft celery-green (not browned), 4 to 5 minutes. Stir in 2 tablespoons of water, then toss in the dill.

Using the tongs, make 2 wells in the cabbage. Crack an egg into each well. Adjust the heat to medium-low, cover and cook until the eggs are cooked to your liking, 4 to 7 minutes for medium with just a little bit of runny yolk. Remove from the heat. To serve, season with pepper and flaky salt and squeeze some lemon juice over everything.