- Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
- Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
- Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
- Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
- Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
- Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…
- Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
- Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
- How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
- More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia
Delicate egg ribbons with bresaola, crispy fennel & spring leaves
- Gluten-freegf
- Gluten-freegf
“This colourful, elegant dish isn’t just a treat to look at. It just shows how a handful of ingredients prepared with love and care can be turned into something really special. ”
Serves 4
Cooks In25 minutes
DifficultyNot too tricky
Jamie at HomeBeefEggs
Nutrition per serving
-
Calories 293 15%
-
Fat 20.5g 29%
-
Saturates 4.9g 25%
-
Sugars 1.6g 2%
-
Protein 22.8g 46%
-
Carbs 4.4g 2%
Of an adult's reference intake
Tap For Method
Ingredients
- 1 bulb of fennel , herby tops removed
- 4 large free-range eggs
- olive oil
- 1 head of radicchio or treviso, or 2 red chicory , leaves washed, spun dry and torn
- 2 good handfuls of rocket and/or watercress , washed and spun dry
- 16 slices of bresaola
- extra virgin olive oil
- a handful of freshly grated Parmesan cheese , plus extra for serving
- juice of ½ a lemon
- optional:
- 1 teaspoon truffle oil (try it!)
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Shave the fennel bulb with a speed peeler or a sharp knife. Put the shavings into iced or very cold water for about a minute – this gives you a lovely crispy texture but the downside is that you lose flavour, so be quick. As soon as the fennel starts to curl up, drain it in a colander, remove any ice cubes, spin it
really dry in a salad spinner and put to one side. - Whip up the eggs with a pinch of sea salt and black pepper. Add a splash of water to the mixture as this will give you thin crêpe-like omelettes.
- Rub a little olive oil over the bottom of a 20cm non-stick frying pan and place it on the heat. Working quickly, pour in a little egg mixture and tilt the pan so it runs all round the bottom. In less than a minute your crêpe will be opaque and cooked through.
- Touch it lightly to test whether it’s done. If it is, hold the pan at an angle and start to peel it away with a spatula. Be gentle and don’t rush – if you mess the first one up, don’t worry, you’ll get the feel for it! When you’ve made your crêpes, stack them on a board and cover them with tin foil to keep them warm.
- Put the fennel and all the salad leaves into a bowl. Divide the bresaola between four plates and drizzle with a little extra virgin olive oil.
- Remove the tinfoil from the crêpes. Roll them up one at a time and slice them 1 to 2cm wide. Toss them gently with your fingers to unwind them. Add them to the bowl of fennel and salad leaves with the grated Parmesan.
- Dress with 6 tablespoons of extra virgin olive oil and the lemon juice. Season with salt and pepper and toss gently but thoroughly. Taste and balance with seasoning and a little extra lemon juice if need be.
- For a cool tweak, add a teaspoon of truffle oil. Sprinkle the reserved herby fennel tops over the salad. Place the salad bowl in the middle of the table with your plates of bresaola and let everyone help themselves. Lovely finished with an extra grating of Parmesan.
Related recipes
Scrambled egg omelette
Related features
52 Festive alternatives to Turkey
How to make beef tacos
How to make the best beef stew recipe
Related video
© 2024 Jamie Oliver Enterprises Limited
- Terms of Use
- Privacy Policy
- Cookies
- Jamie Oliver Group
- Contact
- Sitemap
© 2024 Jamie Oliver Enterprises Limited
