Butter-Braised Radish Open-Face Sandwiches

Straight from the menu of your favorite bistro, these sandwiches are a satisfying meal in themselves.

  • Prep Time 10 min
  • Total Time 28 min
  • Servings 2


tablespoons butter
bunch radishes, washed
teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried thyme
tablespoons thinly sliced green onions (2 medium)
slices multigrain bread, toasted
cup finely grated Parmesan cheese
teaspoon grated lemon peel
Salt and freshly ground black pepper

  • 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.

Expert Tips

Serve with a sunny-side-up or poached egg on top instead of a hard-cooked egg.

Serve butter-braised radishes as a side dish next to cooked chicken or beef without the bread and eggs.