1 lb. new potatoes, halved
1/2 savoy cabbage, shredded
2 tbsp. olive oil
1/2 oz. butter
2 red onions, sliced
2 tsp. rosemary, fresh, chopped
4 eggs

Put potatoes in cold salted water. Bring to boil, cook for 5 minutes. Drain, set aside.

Blanch cabbage in boiling salted water for 3 minutes, then drain and cool in a bowl of cold water. Drain again.

Heat oil and butter together in a large frying pan. Pour off two-thirds in a small bowl, fry potatoes in remaining fat for 5 minutes until golden and crisp, stirring occasionally. Remove from pan, add some reserved butter and oil. Repeat with cabbage and then onions.

Return potatoes, cabbage and onions to frying pan and scatter over rosemary and seasoning. Make 4 small indents in mixture and break an egg into each. Cover and cook for 4 to 5 minutes until eggs have just set.