Butter-Braised Radish Open-Face Sandwiches

Bloggers Adam and Joanne Gallagher from Inspired Taste cook radishes in butter with fresh thyme and serve on top of toast with egg for a tasty open-face sandwich.

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Prep Time 10 min
Total Time 28 min
Servings 2

Ingredients

2: eggs

2: tablespoons butter

1: bunch radishes, washed

1: teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried thyme

2: tablespoons thinly sliced green onions (2 medium)

2: slices multigrain bread, toasted

1/4: cup finely grated Parmesan cheese

1: teaspoon grated lemon peel

: Salt and freshly ground black pepper

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Directions

1 In 1-quart saucepan, place eggs. Cover with cold water 1 inch above eggs. Heat to boiling; remove from heat, then cover and let stand 18 minutes. Meanwhile, melt butter in 3-quart saucepan over medium heat. Remove stems from radishes, then cut radishes into 1/2-inch pieces. Add to saucepan along with thyme, and cook about 8 minutes, stirring occasionally, until tender.
2 Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
3 Pull green leaves from radish stems, and add to cooked radishes along with sliced green onions. Cook about 1 minute or until leaves have wilted.
4 Assemble sandwiches by topping toasted bread with cooked radishes and radish leaves, egg halves, Parmesan cheese and lemon peel. Finish with a pinch of salt and some freshly ground pepper on top.