Poached Eggs on Fennel and Anchovy Fondue
Temps
35 min
Difficulté
moyen
Ingrédients
7
Budget
~4-7 €
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Valeurs nutritionnelles
Score santé
Bon · /100
300 kcal
par portion
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Etapes
- 1
Thinly slice the fennel. Cut the tomatoes into cubes. Crush the garlic.
5 min
- 2
Melt the anchovies in the olive oil with the garlic over low heat for 2 minutes.
2 min
- 3
Add the sliced fennel, cover and cook for 15 minutes over low heat. Add the tomatoes and cook for 5 minutes.
20 min
- 4
Bring a pot of water to a simmer with the vinegar. Poach the eggs for 3 minutes. Place them on the fennel fondue.
5 min
