Broccoli Soup with Baked Egg

Peel the onion and potatoes and cut into small cubes. Cut the broccoli into coarse pieces, put a quarter of it aside as a garnish.

Heat 4 tablespoons of sunflower oil in a pot and sauté the onions, potatoes and broccoli. Deglaze with the vinegar and pour in the soup. Simmer until the potatoes are soft. Then add the cream and finely puree the soup. Season to taste with salt, pepper and a little nutmeg.

Roast the garlic bulb in the preheated oven at 160 °C for about 45 minutes.

Boil 4 eggs for about 5 minutes, rinse with cold water and peel.

Mix ground pumpkin seeds with the breadcrumbs.

Bread the eggs classically in flour, beaten egg and pumpkin seed breadcrumbs and fry in hot sunflower oil for about 1 minute until golden brown.

Fry the remaining broccoli florets in 2 tablespoons sunflower oil until nicely browned and soft, season with salt and pepper.

Arrange the soup in a deep dish, arrange the baked egg and broccoli in it. Squeeze the garlic from the skin and arrange it next to the egg.

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