Spring Cabbage and Egg in a Cocotte

When poked with a fork, runny egg yolk coats the spring cabbage and tuna, and envelops them in mild taste. Season the dish with soy sauce to bring all flavors together.
Servings2 servings
Cooking Time15 mins
Calories (1 serving)275 Calories
Sodium (1 serving)1.3 g
1/4 head Spring cabbage
2 tablespoons Sweet corn
1 tablespoon Mayonnaise
as needed Salt, Pepper
2 pcs Eggs
as needed Shredded cheese


  1. Slice spring cabbage into strings. In a frying pan, stir-fry canned tuna, with oil inside of the can. Add and stir-fry the cabbage until softens. Combine corn, mayonnaise, salt, and pepper in the pan, and stir.
  2. Place STEP1 in 2 cocottes. Make a small hole in the center of each cocotte. Break an eggs and place on each hole. Sprinkle shredded cheese around each egg, and cook for 8 minutes in a toaster oven (until the surface becomes golden brown).
  3. Season with some drops of "REGULAR SOY SAUCE" and serve.