For the vegetables:
- 300 gr oignons chopped
- 2 kg fennel
- 0,5 l white wine
- 2 kg baby spinach (frozen)
- 1 kg cherry tomatoes
- 4 dl cream (vegan)
- 50 g of vegetable broth in powder
- salt and pepper
- a few sprigs of thyme and bay leaves
- 4 kg baby potatoes
- butter or olive oil
Preheat the oven to 160°C. Boil the baby potatoes in lightly salted water.
Boil the eggs for nine minutes, then extinguish them under cold water and peel these hard-boiled eggs.
Mix the onion and garlic with the mince and season with salt and pepper.
Make the nests. Divide the mince into four parts and make a ball with each one. Take the ball in your hand and push a hollow the size of an egg into it. Put a hard-boiled egg in the hollow and knead the mince around it. Press down firmly on the ground ball and roll it in your hands until it is smooth and completely encloses the egg. Reserve the balls.
Place a frying pan on a medium heat with fat. Fry the bird's nests until golden brown and roll over regularly so that they brown evenly all over. Then place the baked bird nests in an oven dish and keep them warm in the oven at 160°C.
Sweat the onion in a little fat and add the diced fennel, vegetable broth and white wine. Steam for 10 minutes over low heat until the fennel is tender. now add spinach, with a little thyme and bay leaf, and continue cooking until the spinach is tender and its water has evaporated.
Bake the boiled potatoes last golden brown on medium heat in a dash of olive oil and season with pepper and salt.
Serve the bird's nests with the vegetables and hash browned potatoes.