Radish Butter on Rye Toast with Soft-boiled Eggs

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.

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.

Per Serving: Calories 443 | Sugar 1.3g | Fat 32.2g | Saturates 16.3g | Salt 1.5g