Savoy cabbage in chive cream

Ingredients for 4 servings:

• 1 head of savoy cabbage, approx. 700 g
• 50 g butter or margarine
• some salt and pepper
• 250 ml vegetable stock, instant
• 250 ml whipped cream
• 200 g bacon, streaky
• 4 eggs
• 2 egg yolks
• 1 bunch of chives
• possibly nutmeg, freshly grated
• possibly onion(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Clean and wash the savoy cabbage, quarter it, and then remove the stalk. Cut the savoy cabbage quarters into strips, sauté in butter, and season with salt and pepper. Add the stock and cream, cover, and simmer over low heat for 15-20 minutes. In the meantime, finely dice the bacon and fry in a pan until crispy. Boil the eggs for 8 minutes, then refresh, peel, and halve them. Whisk the egg yolks, remove the savoy cabbage from the heat, stir in the egg yolks, and do not allow to cook any further. Finely chop the chives and add them to the savoy cabbage along with the bacon. Season to taste and serve with the egg halves. I sometimes season with a little fresh nutmeg or add diced onion to the bacon. Serve with boiled potatoes or baguette.