I’m kind of luke-warm on radishes. They’re flavorful, they’re crunchy… but I easily get a little bored of them.
But not anymore! This is my new favorite breakfast. I should have known, all they needed was a little butter. The result is both melty and juicy, and is like slathering your toast with butter except better. I use thinly sliced red radishes because that’s what we grow and have on hand.
2 bunches (12 to 14) French Breakfast Radishes
2 tablespoons good unsalted butter
6 scallions, diced
1 teaspoon fresh thyme
pinch of salt
2 eggs
2 pieces of bread, toasted
Method:
Trim the radishes, cutting off the greens and root ends. Slice each one in half lengthwise and set aside.
Warm the butter in a skillet over medium-low heat. Add the scallions and cook until they start to soften, about 2–3 minutes. Stir in the radishes, thyme, and a pinch of salt. Cover and cook, giving it a stir once or twice, until the radishes are tender but still slightly crisp, about 5–6 minutes. Taste and adjust the seasoning.
While the radishes are cooking, poach the eggs (or swap in scrambled or hard-boiled if you prefer firmer yolks).
To serve, put toast on two plates, spoon the radish-scallion mixture over the top, and finish each plate with a poached egg.For Preparation Instructions Visit:
Adapted from Naturally Ella