The recipe for this delicate breakfast or lunch includes salted cabbage being cooked in butter, then added to the mix of eggs and dill. The eggs are cracked in and steamed, covered, until the whites are just set and the yolks are still runny. If you only want to cook one egg, halve the recipe and use an 8-inch skillet. Additionally, double the amount of vegetables and spices. The recipe is served with a fresh twist of salt and pepper.