Puntarelle Easter nest

Ingredients for 2 servings:

• 1 perennial Puntarelle
• 1 onion(s)
• 2 tbsp extra virgin olive oil
• salt and pepper
• 2 tsp vegetable stock powder
• some sugar
• 1 garlic clove(s)
• 2 tbsp sour cream
• 2 slice(s) puff pastry, frozen, rectangular
• Butter for the mold
• 2 eggs
• 2 cherry tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Cut the green part of the puntarelle stalk into pieces, pour boiling water over it, and let it steep for five minutes (I froze the rest and will use it for the next vegetable broth). Peel and dice the onion. Heat oil in a pan and fry the diced onion and puntarelle. Pour in a little water and cook the vegetables. Season with salt, pepper, and vegetable stock. Add a little sugar. Grate the garlic and stir it into the vegetables along with the sour cream. Thaw the rectangular puff pastry sheets, cut them in half, stack them on top of each other, and roll them out large enough to fit into a 10 cm baking dish. Grease the dish and fit the puff pastry into the dish. Fill with the puntarelle vegetables, crack an egg over each one, and garnish with sliced ​​tomato. Bake in a preheated oven at 180°C (top/bottom heat) until the egg white is set. Tip: Diced ham with the vegetables also tastes very good.