Buttered Radishes with Poached Eggs

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Buttered Radishes with a Poached Egg

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 .


Buttered Radishes with a Poached Egg

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2 servings 1x


  • 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


  1. Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
  2. 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.
  3. 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.
  4. To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.

Buttered Radishes


Grains: An easy way to make this gluten-free with a grain bowl, use a base of quinoa, millet, or for non-gluten-free grains, 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!

Buttered Radishes and Spring Onions with a Poached Egg

First published on May 14th, 2012. Last updated on March 27th, 2016.

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44 comments on “Buttered Radishes with Poached Eggs”

  1. DUH-VINE.

    Watching you roast radishes has me soooo wanting to get all over that. And poached eggs? Yes and yes. I could slide 55 down my throat, rawt ner.

  2. Since I started following your blog, I have been topping my cooked veggies with eggs and they are truly divine. Thank you for teaching me this simple pleasure!

  3. Yummm! This is what I'm craving right now. Exactly! I have a bunch of radishes we've been eating out of hand, but might need to switch it up with butter toast and an egg soon. Looks beautiful and tasty Erin 🙂

      1. a waste of good unsalted butter and fresh thyme....
        I cooked until slightly tender, at which time the beautiful red colour had disappeared, so did the flavour of the radish...
        I think the best use would be to eat raw in a salad with a generous amout of fresh dill rather then as this recipe shows!

  4. Nope, you didn't need a better name. This one is perfect. It caught my attention right away. I made butter radishes for the first time last summer, but I didn't know what to serve them with. This sounds perfect. Can't wait to try it!

  5. I am completely naive to radishes...as I was to beets...until I tasted beets roasted and then thought, "yes, I love this". It's time to plunge into radishes because they are just so darn cute. With a poached egg on top sounds like the way to go. Beautiful photos!

    1. Thank you! For the longest time I skirted around radishes because I didn't fall in love with their raw taste. Now I eat them all the time!

  6. seriously.. everytime I'm on Tastespotting I see a recipe and think "Oh, I want to bookmark that for when it's in season here" and EVERYTIME it's a Naturally Ella post! keep up the great work

  7. This is so funny, I went to a birthday party this weekend and a friend brought over radishes, butter and sea salt for an appetizer! Everyone loved them raw. I need to get over my fear of runny yolks already...

    1. I just keep making dishes with runny yolks because every time I do, I like them a little more. (Plus, scrambled eggs wouldn't look as pretty!)

  8. Beautiful! I had buttered radishes on toast a couple of weeks ago for the first time, and loved it! With the addition of your poached egg, this would be heaven. x

  9. That does look completely amazing. It makes me wish I could poach and egg without totally screwing it up. I must practice so I can eat some of this!

    1. I've learned it is all about having hot water (but not boiling) and being patient! Keep practicing!

  10. I finally got round to making this today for lunch and it completely knocked my socks off!!! I never knew what I was missing eating my radishes raw but their flavour when cooked is simply delicious. The butter really adds an extra dimension to this recipe as well, it turned the whole thing in a very creamy spread (and I didn't even use all that much).

    I do have to confess I ate this with a soft-boiled egg on top instead of it's poached twin; I was too scared of messing it up (like I always do). Not the brightest idea I ever had since completely peeling an egg that soft is utter disaster, it came apart in my hands! Luckily the meal didn't taste any worse for it but next time - with the link to those wonderful tips you provided - I will conquer my inadequacy and eat this with a perfect (or almost) poached egg on top because I am most certainly eating this again (and soon)!

  11. Mmmm looks great, I would smear a layer of ricotta cheese on the bread, and garnish with salt and pepper, the combo of radish and ricotta is spectacular!

  12. This recipe looks delicious. I have never thought of cooking radishes. I haven't seen this variety of radish - can I use regular radishes in this recipe? I love all your recipes, Erin.

    1. Hi Barb, you can use the cherry radishes (which are most common). It won't be quite the same but will still be good!

  13. I didn't know you can cook radishes. Duh! I've got to try this and check for other recipes for cooked radishes. Also, correction, according to Celiac.com, farro is an ancient wheat , 3 different varieties, but all wheat, thus not gluten free.

    1. Sorry, that is a bit confusing. Farro is definitely a wheat (I was lumping it in with the grain bowl part and not the GF part). I've updated to reflect.

  14. Ran across this recipe and it was a fabulous breakfast this morning, Filling and nutritious. Thanks!

  15. Great breakfast dish that is filling and healthy. This was quick and easy to make. Thanks!

  16. I want you to know that this is such a memorable dish for me. I woke up craving radishes (no apparent reason for this). I knew my husband wouldn’t eat raw radishes for breakfast. I didn’t know if I should bake... anyway, I googled Breakfast Radishes and 💥 I find your blog and this recipe!! Thank you! This will become a regular in our home.

  17. A Sunday trip to the farmer’s market and then an awesomely different flavor for Monday breakfast. Thank you.

    I used scrambled instead of poached and will do so again tomorrow morning but this time will not set mixture on top of toast (rye); fork in right hand and toast in left.

    Kind regards

  18. i found this recipe delicious!!! i had never cooked radishes before & was pleasantly surprised at the change in flavor. in the times i've made this, the only thing i change is when to cook the scallions. i add them at the end of cooking the radishes to they retain more of the fresh flavor & not be over cooked.

  19. Just made this. Very delicious and now I know how to eat all these French breakfast radishes we planted. The radish mixture was good enough to eat alone as a side dish or to top a salad. Very tasty.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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