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Poached Eggs on Fennel and Anchovy Fondue

Name: Poached Eggs on Fennel and Anchovy Fondue
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 portions
Ingredients: 4 pieces Eggs; 8 pieces Anchovy fillets in oil; 2 bulbs Fennel; 2 medium Tomatoes; 2 clove Garlic; 2 tbsp Olive oil; 1 tbsp White vinegar

Delicate poached eggs served over a fondue of fennel and tomatoes, enhanced with melted anchovies and garlic. An elegant Provençal dish with anise flavors.

35 min2 servings300 kcalDifficulty: Medium

Ingredients

4 pieces Eggs
8 pieces Anchovy fillets in oil
2 bulbs Fennel
2 medium Tomatoes
2 clove Garlic
2 tbsp Olive oil
1 tbsp White vinegar

Instructions

Step 1
Thinly slice the fennel. Cut the tomatoes into cubes. Crush the garlic.
Step 2
Melt the anchovies in the olive oil with the garlic over low heat for 2 minutes.
Step 3
Add the sliced fennel, cover and cook for 15 minutes over low heat. Add the tomatoes and cook for 5 minutes.
Step 4
Bring a pot of water to a simmer with the vinegar. Poach the eggs for 3 minutes. Place them on the fennel fondue.

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