Ingredients
| 100g leek | |
| 30g butter | |
| 250g spinach | |
| 25g flat-leafed parsley | |
| 25ml cream | |
| 1 small fennel bulb | |
| 2 spring onions | |
| 1 tablespoon olive oil, plus extra for drizzling | |
| 50g kashkaval, or another kind of mild, full-fat cheese such as provolone or mozzarella | |
| 20g parmesan, plus extra to garnish | |
| 6 eggs | |
| sourdough bread, to serve |
Instructions
| 1. | Halve the leek lengthways, trim and cut into strips 1cm wide. |
| 2. | Melt the butter in a saucepan, add the leek and cook over medium heat until soft, about 15 minutes. Remove from the heat and let cool. |
| 3. | Wash the spinach and remove the thick stems. |
| 4. | Set aside about 50g of the leaves. |
| 5. | Blanch remaining spinach along with the parsley (with stems) for 10 seconds in boiling, salted water. Strain and immediately submerge in ice water. Firmly press to remove all liquid. |
| 6. | Purée the leek, spinach-parsley mixture, cream and 75ml of water with a stick blender or in a blender until creamy. Season to taste with salt. |
| 7. | Halve the fennel, remove the stalk and cut the bulb into thin slices. |
| 8. | Trim the spring onions and cut in half widthways. |
| 9. | Warm the olive oil in a large frying pan over a medium heat, add the spring onions and fennel and fry very lightly for 3 minutes. Season with salt, transfer to a plate and set aside. |
| 10. | Add the remaining spinach and 1-2 tablespoons of water to the same pan. |
| 11. | Sprinkle with salt and distribute first the spinach-parsley mixture and then the fennel and spring onions evenly over the spinach. |
| 12. | Coarsely grate the kashkaval cheese and 20g of the parmesan and scatter over the vegetables. |
| 13. | Using a spoon, make six small wells and break 1 egg into each. Salt well, especially the egg yolk, cover and cook for 4–5 minutes. The egg whites should be firm but the yolks still runny (like a poached egg). |
| 14. | Grate extra parmesan over the eggs. |
| 15. | Drizzle with olive oil and serve with fresh sourdough bread. |
Images and recipes from Tel Aviv by Neni, photography by Nuriel Molcho, published by Murdoch Books, RRP $55
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