Radish open sandwich with poached egg and pesto

Total: 50 min. | Active: 50 min.
vegetarian

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.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

Radish leaf pesto
2 bunch radishes
2 sprig dill
2 sprig peppermint
1  garlic clove
4 tbsp olive oil
½  lemon, use only the juice
  salt and pepper to taste
Open sandwiches
a little  olive oil
4 slice bread, approx. 80 g each
2 tbsp butter
3 tbsp sunflower seeds
1 tsp honey
  salt and pepper to taste
1 ½ litre water
1 dl white wine vinegar
4  eggs
To serve
100 g purslane or leaf lettuce

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.

Open sandwiches

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.

To serve

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.

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