Every time I see French Breakfast radish at the market or store, I get excited. Hands down, they are my favorite variety of table radish. They are more smooth with less bite than the other varieties, are wonderful raw, and butter is a perfect companion, hence these buttered radishes. Serve them over toast, top your favorite grain, or add to a simple salad. This is also when quality butter is helpful as the butter flavor will play a large roll in the overall dish .
- 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
- 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.
Grains: An easy way to make this gluten-free or just a grain bowl, use a base of quinoa, millet, or farro. This can also make for a lovely savory porridge with steel cut oats or amaranth.
Cheese: Add a bit of crumbled goat cheese or feta before serving.
Asparagus: I know these radish aren’t grown everywhere so my best substitution would be to use asparagus, cut into 2″ long pieces. Not the same but still delicious!
If you’ve never had radish as the star of a dish, now is the time to start. While all varieties can find their home in a recipe, the subtle earthy taste from table radishes are a cool-weather treat and the perfect way to kick off the spring season.
First published on May 14th, 2012. Last updated on March 27th, 2016.