Here’s another great way to start your weekend – just add some soft-boiled eggs and you’ll be coming back for more in no time.
Radishes are one of the best compliments any dish can receive.
Adding a peppery flavour to breakfasts, lunch and dinner, they not only bring a touch of red or pink to what may usually be otherwise plain-looking meals, they’re also full of nutrients – 100g of them will provide you with 24% of your daily requirement of Vitamin C.
The recipe below, courtesy of loveradish.co.uk, has found a way to give us some nutrients while we have our favourite meal of the week – brunch.
With just four ingredients, you’ll have this whipped up in no time at all – and it may even become one of your new favourite ways to start the day.
For more ideas for brunch, be sure to visit our previous recipes in this series.
Radish butter on rye toast with soft-boiled eggs
- 6 French breakfast radishes
- 50g butter, softened
- 4 slices rye bread
- 4 medium eggs (at room temperature)
- 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 is 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.
- In the meantime, toast the bread and while still warm spread generously with the radish butter.
- Cut the slices into soldiers and serve with the soft-boiled egg.
More in this series…