Eggs baked in savoy cabbage with potatoes and fontina

Ingredients

For 1 serving

• Eggs2
• Savoy cabbage250 g
• Potatoes150 g
• Fontina20 g
• Onion30 g
• Vegetable broth80 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, celery,

In season: October – March

Method

1. Remove the outer leaves and core of the savoy cabbage and cut it into thin strips; peel the potatoes and cut them into 1.5 cm cubes; thinly slice the onion. Warm the vegetable stock.
2. Heat the oil in a wide frying pan over medium heat and soften the onion for 3 minutes, until translucent. Add the cabbage, potatoes, a pinch of salt and the hot stock, cover and stew for 20 minutes, stirring now and then, until the potatoes are tender and the liquid almost absorbed.
3. Meanwhile preheat the oven to 190 °C (conventional) and dice the fontina.
4. Transfer the vegetables to a baking dish, make a hollow with a spoon for each egg and crack the eggs into them; scatter the fontina around.
5. Bake at 190 °C for 12 minutes, until the whites are set, the yolks still soft and the fontina melted. Finish with a grind of black pepper and serve at once.