Baked eggs in a savoy cabbage coating with mini farfalle and cranberry sauce

Ingredients for 1 servings:

• 2 eggs
• 100 g farfalle (picolini, mini farfalle)
• 2 leaves of savoy cabbage, larger leaves
• 40 g Gruyère , 48%, or a milder cheese
• 120 g cranberries, fresh, in red wine sauce, from the previous day
• Salt
• black pepper, freshly ground
• Chili flakes, from the mill
• Fat for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Singles Dinner No. 151

Cut out the thick central rib from the savoy cabbage leaves. Bring about 500 ml of salted water to a boil in a pot and hard-boil the two eggs for 8 minutes. Remove them from the water with a colander and place them in a container of cold water. Leave the pot on the heat as it is, add the savoy cabbage leaves and blanch for about 1 minute. Then remove the leaves from the water, rinse them with cold water and drain well in a sieve. Preheat the oven to 150 degrees fan-assisted oven. Grease a small baking dish. Lay the savoy cabbage leaves flat on a work surface, sprinkle with the spices if desired and wrap each egg in a savoy cabbage leaf. Place the two savoy cabbage rolls in the dish and sprinkle generously with chili flakes. Then grate the cheese over the top and place the dish in the oven on the middle rack for 20-30 minutes, depending on how browned you want it. Return the water to the boil in a saucepan, add the mini farfalle pasta, and cook according to the package instructions. Heat the cranberry sauce in a small saucepan. Arrange the drained pasta on a plate and cover with the cranberry sauce. Place the savoy cabbage roll next to it, garnish, and serve.