I wish I could have come up with a better name for this but any name I thought of didn’t do this meal justice. The slight earthy taste of the radish lightly cooked in butter and thyme, topped with a perfectly poached egg. It’s amazing.
I want this every weekend.
I love showcasing one specific type of produce because sometimes I think dishes get to overladen with veggies (I know, that sounds weird.) I’m guilty of it too, creating meals that have six different veggies where all six play an equal role and none really shine.
These radishes were too beautiful not to give them a meal of their own.
I’m realizing the power in lightly cooking (or roasting) radishes (I grew up on raw radishes.) The flavor is all radish without the bite of the raw version.
This is less of a recipe and more of a guide. Play around with herbs or different varieties of radishes. I was half tempted to throw in feta but I worried it would over power the radish, however, it is an option. It comes together quickly and could easily be made for two or ten (just poaching the eggs would take a bit of time!)
- 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
- In a skillet, heat butter over medium low heat. Add in green onions and let cook until beginning to soften, 2-3 minutes. Slice radishes in half and add to butter. Also add in thyme and salt. Cover and let cook until radishes are tender, 5-6 minutes. Taste and adjust seasoning.
- While radishes cook, poach eggs. I find I have 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 a plate, generously cover with radish, and top with poached egg.