Radish Butter on Rye Toast with Soft-Boiled Eggs 

In Eggs, Recipes by Sue Marshall

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. 

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