|Fennel heads||2 , trimmed|
|Butter/Margarine||1⁄8 Pound, melted|
|Dry bread crumbs||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Hard cooked egg||1 , chopped|
|Chopped fennel leaves||1 Tablespoon|
Cut the fennel heads lengthwise into quarters and drop into the boiling water; cook until just tender, about 8 to 10 minutes.
Drain and arrange in a well-greased shallow baking dish.
Spoon 2 tablespoons of the melted butter over the fennel.
Combine the bread crumbs, cheese, egg, fennel leaves, and remaining 2 tablespoons melted butter; sprinkle over top.
Add a sprinkling of paprika.
Place in a 450° oven just until the crumbs have browned, about 10 minutes.