Buttered Radishes with a Poached Egg
Celebrate the start of spring with French Breakfast Radishes for breakfast! We promise, the butter will help you love radishes more. And the egg over easy is a simple sauce to keep your toast from being dry. This simple but gourmet breakfast will get you out of the boring winter blahs!
INGREDIENTS:
2 bunches (12 to 14) French Breakfast Radishes
2 tablespoons good unsalted butter
6 scallions or red onions, diced
1 teaspoon fresh or dried thyme
pinch of salt
2 eggs
2 pieces of bread or English muffins, toasted
GARNISHES, OPTIONAL:
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 or red onions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt. 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.
