Nounours’s sweetheart loves fennel, Nounours’s mother loves fennel, and it’s only Nounours himself who isn’t a big fan of fennel because of the aniseed taste…

But in the face of popular enthusiasm, Nounours cooks fennel because it’s crunchy, it’s pretty, it reminds him of his childhood holidays in Provence, and it brings out joyful smiles when the plates are brought out to the table, and if there’s one thing Nounours just can’t get enough of : it’s joyful smiles. So, let there be fennel 🙂 .

To make a starter for Nounours, his sweetheart, his father, and his mother.

For 4 starters:

• 1 large fennel bulb (at least 4 lobes, or use two bulbs)
• 4 fresh eggs
• 150 ml (15 cl) of fresh cream
• 1 heaping tablespoon of coriander powder
• 1 slice of whole wheat bread large enough for 4 soldiers (about 8-10 grams each)

Carefully remove four lobes from the fennel bulb by gradually cutting the bulb from the base,
trim with a knife to remove a small flat shaving to make the lobe stable when placed flat.

Blanch the fennel for one to two minutes, depending on the desired firmness, and keep it warm.

Prepare the four eggs, preferably soft-boiled, cooking them for 3 minutes and 30 seconds for medium-sized eggs.

You may think any nitwit can cook a soft-boiled egg, but actually, it’s not that easy to get it just right. Here are two tips to avoid mistakes: gently pierce the bottom of the egg with the tip of a knife to let the air escape during cooking. Once the eggs are done, shower or dunk them under cold water to stop the cooking process.

Carefully peel the eggs.

Melt the cream and add the coriander powder.

Toast the slice of bread and cut it into soldiers.

Plating: Place the egg in the dish, slightly opened, and pour the sauce into the space between the egg and the stem. Place the soldier across.

Serve warm