Text read by Mary Peters


250 g cauliflower, cut into small florets
150 g carrots, sliced
200 g Brussels sprouts, frozen or 100 g fresh, trimmed
150 g celery, sliced
1 kohlrabi, cut into sticks
6 baby corn cobs, fresh, halved
1 bunch parsley and/or coriander
40 g butter
2 eggs
Salt and pepper, from the mill


Preparation time approx. 5 minutes
Cooking/baking time approx. 25 minutes
Total time approx. 30 minutes

Wash, clean and chop the vegetables. Spread everything out on the perforated tray of the steamer, add salt and pepper and cook at 100 degrees for 20 min or pre-cook the vegetables in boiling salted water for 7 min and drain well.

Lightly brown the butter in a frying pan, toss the cooked vegetables in it and steam for approx. 5 min more over a gentle heat.

In a separate pan, fry the eggs, season with salt and pepper.

Chop the parsley and/or coriander and sprinkle over the vegetables. Arrange everything on the plates and place the fried eggs on top and serve immediately.

If you like, you can also add garlic, cayenne pepper and/or nutmeg. You can also vary the vegetables as you like and add potato cubes.

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