Buttered Radishes with a Poached Egg

Buttered Radishes with a Poached Egg

  • 1 bunches (6 to 8) Red Dog Farm French Breakfast Radishes
  • 1 tablespoons unsalted butter
  • 3 scallions, diced
  • 1/2 teaspoon fresh Red Dog Farm thyme
  • pinch of salt
  • 1 egg
  • 1 piece of bread, toasted
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 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. While radishes cook, poach eggs. If you don’t like runny eggs, you can substitute with scrambled or hard-boiled eggs. To serve, place toast on a plate, add radish mixture on top and finish off with the egg of your choice. Enjoy!