Eggs with fennel and mozzarella
Instructions
Cook the fennel al dente.
Drain them and cut them into small pieces.
In a saucepan melt the butter left, add the fennel, add salt, pepper and let them cook to moderate fire until they become slightly browned.
Grease an ovenproof dish, arrange the fennel on the bottom, cover them with thinly sliced mozzarella, sgusciatevi over eggs, sprinkle with grated cheese and pass in a preheated oven at 160 degrees the time needed for the cheeses melt.
Ingredients and dosing for 4 persons
- 800 g of fennel
- 200 g of mozzarella
- 4 eggs
- 60 g of butter
- Grated cheese
- Salt
- Pepper