My cabbage, shake well to dry the leaves. Cut into fairly thin strips. Put the cabbage in a bowl and put in the time in the fridge.

Parsley wash, cut.

Bacon cut into thin wedges.

Carefully break the egg and release it in a small bowl. The yolk should remain intact.

In a suitable saucepan, pour 2 liters of water, bring to a boil over high heat and diminish the fire to low simmer. Add vinegar (it helps the whites coagulate). Lightly twist in a saucepan the water swirl in a circle. Gently drop the egg into the center of the pan. Cook (palatium) egg 2 minutes, gently adjusting it with a spoon (preferably with holes).

Carefully, without damaging the yolk (yolk runny), remove egg from water and place on a plate. Slightly cut protein, if turned out to be not aesthetically pleasing, with ragged edges. Cover the egg with a towel. Repeat the procedure with the remaining 3 eggs.

Bacon don't fry very much in a skillet over medium heat. Stir it while frying. Spread on a cloth, removing excess fat.

Garlic cloves cleaned and cut into halves. Grate the garlic every piece of stale bread on both sides. The pan with the bacon grease put on medium heat. Fry quickly (30 seconds) slices of bread until Golden brown on each side. Pour oil if necessary. (Just don't overdo it with garlic and oil). Toasted bread cut into small pieces (or breaks) and delay in storonku.

In the same pan, add salad oil, freshly ground black pepper, mustard seeds optional, red wine vinegar, bring to a boil and remove from heat. Removed from the refrigerator sliced cabbage and pour the hot oil from the pan. Mix well the herbs and spread it on 4 plates. Then on each plate pour 1/4 of the bacon and 1/4 of the croutons and put on top a poached egg. The final touch - sprinkle the salad with parsley and serve immediately, preferably with a glass of light red wine.