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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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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