800 g/1 3⁄4lb fennel bulbs 50 g/2 oz butter, plus extra for greasing
200 g/7oz mozzarella cheese, thinly sliced
4 eggs 4 tablespoons freshly grated Parmesan cheese


1.Cook the fennel in salted, boiling water for about 15 minutes until tender, then drain and chop. Meanwhile, preheat the oven to 160°C/325°F/Gas Mark 3.
2.Grease an ovenproof dish with butter. Melt the butter in a frying pan , add the fennel , season with salt and pepper and cook over a medium heat until light golden brown. Spoon the fennel into the prepared dish, cover with slices of mozzarella and break the eggs on top.
3.Sprinkle with the Parmesan and bake until the cheeses have melted.

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