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Radish butter on rye toast with soft-boiled eggs

Radish butter on rye toast with soft-boiled eggs

Bored of the same old breakfast? Then get your tastebuds ready for something new and exciting!

  • Preparation: 10 mins
  • Cooking: 5 mins
  • Serves: 2

What you need:

  • 50g butter, softened
  • 6 French breakfast radishes
  • 4 slices rye bread
  • 4 medium eggs (at room temperature)

What you do:

  1. 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.
  2. 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.
  3. 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.

Cook's tip:

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

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Love Radishes

Love Radishes

Often thought of as just ‘a bite on the side’, the humble radish, with its crisp, crunchy texture and distinctive peppery bite, is a deliciously versatile snack or ingredient, perfect for adding a subtle kick to salads, sandwiches, stir fries and more.

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