Recipe Kit:
Buttered Radish Toasts with Parsley and Egg


Raw radishes have a distinctive fresh bite to them but if you sauté them with a bit of butter they develop a delicate sweetness that’s truly addictive. It will be a challenge to save some radishes for your toast but together with the egg and fresh herbs you’ll be so glad you did!

Prep time: 5 mins
Cook time: 15 mins
Serves 4 as side, 2 as entree
$6.00 ($1.50 per serving)

We Provide:
Recipe Card & Instructions
1.5 bunches of radishes
2 ciabatta rolls
1/4 cup parsley
1/4 cup dill

You Provide:
4 eggs
2 Tbsp. butter
1 Tbsp. white vinegar
Salt

1. Remove greens from radishes and quarter them. Heat up a pan over medium heat, add 2 tablespoons of butter then the radishes. Sauté the radishes for 5 to 7 minutes until they turn slightly light brown and a little blistered. Remove from heat.

2. Slice the ciabatta rolls in half, and spread with a bit of butter. Place them butter side down on the pan, and toast until golden and crisp. Remove from heat

3. Fill a saucepan about 2/3 full with water and bring to a boil. Poach the egg in the boiling water. Crack the egg into a small cup, preferably with a handle. Add the vinegar to the water, if using, this will help the whites hold together better. Ease the egg into the water and bring the water down to a slight simmer. Cooking for 4 minutes will give you a firm white with a runny yolk. Remove the egg with a slotted spoon, pat dry and place on your toast.

4. Assemble toasts with cooked radishes, poached eggs, a generous dusting of finely chopped herbs, and a pinch of salt.

Notes:
This is a fun and simple recipe that you can use to experiment with poaching eggs. However, if you prefer, or if you are unsuccessful with the technique, you can also just fry the eggs for an equally delicious result!

View our current harvest:

Browse our Products

© All rights reserved. Copyright Papa Spud's Inc.