Not only can they be wolfed down for a quick on the go breakfast, but they afford an opportunity for an impromptu entrée.
Here's some leftover red cabbage, red onion, beetroot and red wine vinegar left to macerate for a meal the day before. Leftovers kept in a ramekin overnight.
Spread the red cabbage out on a plate, slices of boiled egg over and colour with paprika and Icelandic ash salt, garnish with dill.
Quick, easy and absolutely delicious!
