FENNEL, ONIONS, EGGS

Tender vegetables and a runny egg. • Chop and change the vegetables to suit what you have to hand – this is very much a fridge-tidy fry-up – but the balance is important. The fennel is there as a contrast to the sweetness of the carrots, but celery would work too, as would asparagus. The vegetables should be cooked till tender but slightly crisper than the carrot. The dish is best with a contrast of textures. The egg provides an instant ‘sauce’ to bring it together. • You could use boiled and sliced potatoes instead of carrots and asparagus, cooked whole, instead of the fennel. You could include broad beans, lightly steamed, and young beetroot if you wish. A poached or soft-boiled egg would be a good alternative to the fried egg. As would a slice of soft, buttery cheese to melt over the vegetables.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Scrub the carrots, then slice into short lengths, about the size of a wine cork. Cook them in deep boiling water for ten minutes or until soft to the point of a knife. Drain and set aside.

Step 2

Cut the fennel into quarters lengthways. Peel the onion, then cut in half and slice each half into four segments. Warm a couple of tablespoons of olive oil in a large frying pan over a moderately high heat, then add the butter. When it has melted, add the onion and fennel and leave to colour lightly. An occasional stir will help them cook evenly.

Step 3

Add the carrots to the onion and fennel, stir in the mustard seeds and continue to cook for a further five minutes until the carrots are golden here and there. Season with salt and black pepper.

Step 4

When all is golden and sizzling, transfer to two warm plates. Return the pan to the heat and add a shallow film of olive oil or butter. Break in the eggs and fry till they are how you like them. Lift the eggs from the pan with a fish slice and add one to the top of each of the plates of vegetables.