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

Temps

35 min

Difficulté

moyen

Ingrédients

Budget

~4-7 €

Valeurs nutritionnelles

Score santé

Bon · /100

300 kcal

par portion

22 gProtéines

20 gLipides

10 gGlucides

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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