Poached eggs,stir fry kale,cabbage, bacon mustard in truffle blanched oil

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Porched eggs, cabbage,bacon, kale mustard in triffle oil

8 eggs
1 stalk spring onion, chopped finely for garnish
2-4 bunches kale, ribs removed, coarsely chopped (Approx. 500 g)
1/2 red cabbage, shredded finely (Approx. 200 g)
1 packet shredded bacon (200 g)
1/2 cup water
2 cloves garlic, minced
1/4 Tsp crushed black pepper
1/8 Tsp salt
2 Tsp dijon mustard
1 Tbsp olive oil plus 3 Tbs truffle blanched oil
2 Tsp white vinegar
1 Tsp salt

Heat olive oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add cabbage and water, reduce heat to medium-low, cover and cook, stirring occasionally until kale and cabbage is tender, 14 to 17 minutes.

Push kale and cabbage to one side, add the truffle oil to the empty side and cook bacon, garlic and crushed black pepper in it until fragrant, 30 seconds to…

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