1 leek, halved, washed and thinly sliced 1 fennel bulb – ( 200 g/ 7 oz) thinly sliced 1/2 small cauliflower (400 g / 14 oz) thinly sliced 2 tablespoons olive oil sea salt + ground black pepper to taste few sprigs of thyme 2 free range eggs Combine leek, fennel and cauliflower into a…