Radish Butter on Rye Toast with Soft-Boiled Eggs

Radish Butter on Rye Toast with Soft-boiled Eggs

Serves 2

 

Preparation time: 10 minutes

 

 

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 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.

 

Notes:

Makes a delicious lunch, supper or breakfast.

If you make the butter in advance keep it in the fridge then bring back to room temperature and beat again before spreading.

 

 

Please take a look at http://www.loveradish.co.uk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• A real treat for a special occasion although using a butter substitute such as reduced or low fat spread will help to cut back on the calories, fat and saturated fat

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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