Radish butter on rye toast with soft-boiled eggs
Bored of the same old breakfast? Then get your tastebuds ready for something new and exciting!
- Preparation: 10 mins
- Cooking: 5 mins
- Serves: 2
What you need:
- 50g butter, softened
- 6 French breakfast radishes
- 4 slices rye bread
- 4 medium eggs (at room temperature)
What you do:
- Grate the radishes on a fine grater and place in a bowl lined with kitchen roll (this will absorb any liquid that comes out of the radishes). Beat the butter with a fork until its very soft then add the radishes and combine well with a good twist of black pepper and a generous pinch of sea salt.
- Bring a pan of water to a simmer, add the eggs and simmer for 3 mins then put the lid on and turn off the heat, leave to stand for 2 mins.
- In the meantime toast the bread and whilst still warm spread generously with the radish butter. Cut the slices into soldiers and serve with the soft-boiled egg.
Cook's tip:
If you make the butter in advance keep it in the fridge then bring back to room temperature and beat again before spreading.
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Love Radishes
Often thought of as just ‘a bite on the side’, the humble radish, with its crisp, crunchy texture and distinctive peppery bite, is a deliciously versatile snack or ingredient, perfect for adding a subtle kick to salads, sandwiches, stir fries and more.
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