Braised Radishes with Poached Egg

Makes 1 serving.

1 bunch Red Dog French breakfast radishes
1.5 tablespoons unsalted butter
1/2 teaspoon fresh thyme
Pinch of salt
1-2 heaping handfuls Red Dog spinach
1 egg

Remove the greens from the radishes. Slice the radish roots lengthwise into two or three slices and set aside. 

In a skillet, heat butter over medium-low heat. Add the radishes, thyme, and salt. Cover and let cook for 2 minutes, stirring once or twice. Add the spinach and another pinch of salt. Increase the heat to medium-high. Stirring continually, sauté the greens and radishes until the greens are wilted and the radishes are tender but still have a bit of crispness to them, 2-3 additional minutes. Taste and adjust seasoning.

While radishes cook, poach the egg.

Plate the greens and radishes and top with the poached egg, some flaky salt, and a good grind of course black or green pepper. If you like, serve with toast and a bit of crème fraiche or a drizzle of heavy cream.