Poached Egg with Black Cabbage and Bread

Method

1. Bring salted water to a boil. Blanch the black cabbage leaves until tender but still bright green, then drain and set aside.
2. In a pan, heat olive oil with a clove of garlic (start from cold). Add finely diced red potato and cook until golden and crusty. Remove the garlic.
3. Add the blanched cabbage to the pan. Season with salt and cook, adding a little water to keep it moist and soft.
4. For the poached egg: crack an egg into a small bowl. Bring a pot of water to a gentle simmer, add a splash of vinegar. Create a whirlpool and gently slide the egg into the water. Poach until the white is set.
5. Remove the poached egg and immediately coat it evenly in breadcrumbs (pangrattato).
6. Heat oil to 170–180°C (340–355°F). Fry the breaded egg until golden and crispy on the outside.
7. To serve: place the sautéed cabbage on a plate, top with the fried egg. Grate generous amounts of Pecorino Romano over the top. Optionally add a spoonful of habanero compote.