Serves 2
Preparation time: 10 minutes. Recipe from www.loveradish.co.uk
You’ll need:
- 50g butter, softened
- 6 French breakfast radishes
- 4 slices rye* bread
- 4 medium eggs (at room temperature)
What to 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 it’s 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.
- 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.