Egg, Fennel and Tomato Pie

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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