Fridge Friend Recipes
Buttery Cabbage and Egg Toast Topping recipe
A warm, savoury cabbage and egg mixture is spooned over toast for a quick lunch or light supper. It is simple, rich, and pleasantly tangy with a little ketchup.
20 min · Easy · British Jump to method
Ingredients
- 300g Cabbage
- 4 Eggs
- 20g Butter
- 1 tbsp Ketchup
- 4 slices Bread
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 396 kcal |
| Protein | 20.8 g |
| Carbohydrates | 30.9 g |
| Fat | 22.3 g |
| Saturated fat | 9.1 g |
| Fibre | 5.7 g |
| Sugar | 7.1 g |
| Sodium | 486 mg |
Why this works
A moderately energy-dense toast topping with a good protein boost from eggs and some fibre from cabbage, but it is relatively high in saturated fat and sodium for a small serving.
High-quality protein. Eggs provide complete protein plus nutrients such as vitamin B12 and choline, supporting muscle maintenance and normal neurological function.
Vitamin C and folate. Cabbage contributes vitamin C and folate, which support immune function and red blood cell formation.
Saturated fat and sodium. Butter and added salt increase saturated fat and sodium, which may be a consideration for heart health if eaten regularly.
Method
- Melt the butter in a frying pan over a medium heat.
Let the butter foam gently without browning; if it starts turning nutty and dark at the edges, lower the heat so the flavour stays sweet rather than toasty.
- Add the cabbage and cook for 6-8 minutes until softened.
Keep the cabbage moving so it softens evenly and catches only a little colour at the edges. If any pieces start sticking hard to the pan, add a tiny splash of water and turn the heat down slightly.
- Push the cabbage to one side and crack in the eggs, cooking them to your liking.
Make a clear space in the pan so the eggs meet the hot metal and set cleanly at the base. For runny yolks, cover the pan briefly; for firmer eggs, leave them longer until the whites are opaque all the way through.
- Stir the cabbage and eggs together, then mix through the ketchup.
Stir just enough to marble the eggs through the cabbage so the eggs stay in soft curds rather than breaking up into dry crumbs. Add the ketchup off the direct heat so it glazes the mixture instead of catching and tasting sharp.
- Spoon over hot toast and serve immediately.
Toast the bread until it is deep golden and crisp enough to resist the topping, otherwise it will turn soggy straight away. Serve at once while the cabbage mixture is still glossy and the eggs are warm.
Other Buttery Recipes
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Ketchup-Glazed Cabbage and Egg Gratin
35 min · This cosy bake pairs sweet-tangy ketchup with soft cabbage and rich eggs under a lightly set finish. It feels familiar and comforting, with a pleasantly savoury-sweet edge.
Ketchup-Glazed Cabbage Skillet with Baked Eggs
25 min · This cosy skillet dish pairs tender cabbage with a glossy ketchup glaze and baked eggs on top. It is hearty, savoury and surprisingly satisfying.
Smoky Cabbage and Egg Skillet
25 min · A quick, hearty skillet of tender cabbage folded with softly set eggs and a little buttery richness. Finished with a ketchup swirl for a tangy, comforting edge.
Sticky Ketchup Cabbage and Egg Noodles
20 min · A quick noodle bowl with buttery cabbage, glossy ketchup, and softly cooked eggs. It is a simple weeknight meal with a sweet-savoury kick.
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