Peel and slice the potatoes. Clean the fennel and cut into wedges. Cook both one after the other in salted water and layer in a greased casserole dish. Peel the eggs, cut them into slices and place on the fennel. Pour in the vegetable stock. Mix the crème fraiche with the whipped cream until smooth and season with salt, pepper, nutmeg and Worcestershire sauce. Pour the mixture over the eggs. Baked in a preheated oven at 200 ° C for about 30 minutes. Garnish with fennel greens.
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