Buttered Radishes With A Poached Egg
This recipe creates a delightful and satisfying dish that features tender French Breakfast Radishes, sautéed with green onions and fresh thyme, served on crunchy toast and topped with a perfectly poached egg. The flavors blend beautifully, making it a perfect option for a flavorful breakfast or brunch.
— Constant Cookbook
Ingredients
- A couple handfuls of French Breakfast Radishes
- 1 tablespoon organic butter
- 5-6 green onions, sliced
- 1 teaspoon fresh thyme (rosemary also works well.)
- pinch of salt
- 2 pieces of bread, toasted
- 2 eggs
Instructions
- Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
- In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
- While radishes cook, poach eggs. I find I have the best luck with this technique. If you don't like runny eggs, this would also be great with scrambled or hardboiled.
- To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
Cook Time
15M
Prep Time
PT5M
Yield
2
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