Gratinated Vegetables with Egg and Cheese

Ingredients

• 300 g small carrots
• 200 g Kohlrabi
• 250 g cauliflower
• Salt
• 1 bunch parsley
• 8 anchovies
• 1 onion
• 4 tbsp butter
• 4 eggs
• 50 ml heavy cream
• 100 g grated Gruyère cheese
• Pepper (freshly ground)

Instructions

1. 1.

   Wash and clean the carrots, kohlrabi, and cauliflower. Dice the carrots and kohlrabi into small cubes. Break the cauliflower into small florets. Boil the vegetables in salted water for 5 minutes. Drain and let them dry.

2. 2.

   Rinse the parsley, shake off excess water, and chop it finely. Cut the anchovies into small pieces. Peel the onion and dice it finely. Melt the butter. Sauté the onions until translucent. Add the anchovies.

3. 3.

   Distribute the vegetables onto four oven‑proof ramekins. Sprinkle parsley over them (reserve some for garnish). Combine the onion‑butter mixture with the cream and pour it over the vegetables. Crack each egg into a small cup, then gently slide it into the center of each ramekin. Top with grated cheese.

4. 4.

   Bake in a preheated oven at 200 °C for 15 minutes until golden. Serve sprinkled with freshly ground pepper and parsley.

5. 5.

   Serve with rustic farmhouse bread.