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Butter-Braised Radish Open-Face Sandwiches
Butter-Braised Radish Open-Face Sandwiches
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Prep Time:
10 minutes
Total Time:
28 minutes
Indulgent bistro-style sandwiches, a meal in one bite.
Ingredients:
  • 2 eggs
  • 2 tablespoons butter
  • 1 bunch radishes, washed
  • 1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried thyme
  • 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
Instructions:
  • Place eggs in a 1-quart saucepan and cover with cold water until it's 1 inch above the eggs. Bring to a boil, then remove from heat, cover, and let stand for 18 minutes. While the eggs are cooking, melt butter in a 3-quart saucepan over medium heat. Remove radish stems, cut radishes into 1/2-inch pieces, add to the saucepan with thyme, and cook for about 8 minutes, stirring occasionally until tender.
  • Transfer the eggs to a bowl of ice water to chill, then peel and slice them in half lengthwise.
  • Add freshly picked green radish leaves and chopped green onions to the cooked radishes, and stir for about 1 minute until the leaves are wilted.
  • Create delicious sandwiches by layering toasted bread with sautéed radishes and their greens, boiled egg halves, Parmesan cheese, and lemon zest. Sprinkle a touch of salt and freshly cracked pepper to enhance the flavors.

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