Egg, Fennel and Tomato Pie

Name: Egg, Fennel and Tomato Pie
Yield: Serves 6
Ingredients: 2–3 sprigs fresh tarragon or mint leaves, chopped roughly; 397 g (14 oz) can chopped tomatoes; 6 large eggs (size 1); 50 g (2 oz) butter; 1 rounded teaspoon paprika; Black pepper; Salt; 1 egg yolk; 2 tablespoons olive oil; 4 large bulbs fennel, trimmed and sliced fairly thinly; 3 large cloves garlic, chopped; 250 g (8 oz) packet puff pastry, thawed if frozen

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

As the puff pastry lid cooks quickly the poached eggs underneath surrounded by fennel and tomatoes magically retain their softness in this delicious vegetarian main course. Serve with a green vegetable such as spinach, brussels sprouts or crisply steamed cabbage.

Ingredients

6 large eggs (size 1)
50 g (2 oz) butter

Pie
Vegetarian

Method

Poach the eggs for about 2 minutes until softly done. Carefully transfer them with a slotted spoon to a bowl of cold water so that they stop cooking at once and remain soft.

Melt 25 g (1