Looking for an easy way to start the weekend that’s fresh and different? This simple and classic recipe, courtesy of LoveRadish is just what you need.
- 50g butter, softened
- 6 French breakfast radishes
- 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 its 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 whilst still warm spread generously with the radish butter. Cut the slices into soldiers and serve with the soft-boiled egg.
NB: If you make the butter in advance keep it in the fridge then bring back to room temperature and beat again before spreading.
Of course, it should go without saying that this dish tastes so much better with radishes that you’ve grown yourself. Luckily, radish growing is easily done in windowboxes and if you start now, you should have your own radishes within a few weeks. They’re very easy to grow, and great for kids as they’re speedy and their only major threat is birds pulling out the seedlings – which is unlikely indoors. They’re small and low-maintenance, so urban gardeners have no excuse not to taste fresh, sweet homegrown radishes for themselves.