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Crunchy bread, toasted radish and a poached egg – despite being quick and easy to prepare, these open sandwiches can't fail to impress. This recipe uses the whole radish, from the leaf right down to the root. The bulbs of this spring vegetable are fried briefly in butter with a little honey and a few sunflower seeds. The radish greens are used to make pesto, which is then drizzled over the sandwiches for a finishing touch.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
Radish leaf pesto
How it's done
Radish leaf pesto
Using a pestle and mortar or a food processor/mixer, crush or blitz the dill, mint, garlic and radish leaves (set aside the radish). Gradually add the oil, continue to blitz. Add the lemon juice, season the pesto and set aside.
Heat the oil in a frying pan and fry the slices of bread on both sides, remove from the pan. Halve or quarter the reserved radishes, depending on size. Heat the butter in the same pan, stir fry the radish for several minutes. Stir in the sunflower seeds and honey, season. Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon and drain.
Arrange the radish on top of the bread. Place one poached egg on top of each and drizzle with pesto. Serve with purslane or leaf lettuce.
|Tip:||When buying the radishes, make sure the leaves are fresh and not too rough. Slightly withered radishes (with leaves) can be placed in ice-cold water for several minutes to make them crisp again.|
|Storage:||The remaining pesto can be stored in the fridge for several days and is ideal for jazzing up salad dressings.|
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