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Recipe: Radish Butter on Rye Toast with Soft-boiled Eggs

14th November 2013

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We love a good brunch, and eggs are an absolute requirement. Use a butter substitute such as reduced or low fat spread to help to cut back on the calories.

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:

1. 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).

2. 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.

3. 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.

4. 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.


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.

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