1 kg/2 1⁄4lb fennel bulbs, trimmed 25 g/1oz butter
200 g/ 7 oz mozzarella cheese, sliced 1 sprig fresh flat- leaf parsley, chopped
4 eggs • 200 ml/7 fl oz double cream 40 g/1 1⁄2 oz Parmesan cheese, freshly grated salt and pepper


1.Cook the fennel in salted, boiling water for about 45 minutes until tender. Drain, pat dry and leave to cool slightly, then cut into thin wedges while still warm.
2.Preheat the oven to 160°C/325°F/ Gas Mark 3. Melt the butter in a flameproof dish, add the fennel and cook, stirring constantly, until lightly browned.
3.Remove from the heat, cover with the mozzarella slices and sprinkle with the parsley.
4.Beat together the eggs, cream and Parmesan in a bowl, season with salt and pepper and pour the mixture over the fennel. Bake until the eggs are just set. Serve immediately.

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