Buttered Radish Toasts with Parsley + a Poached Egg

Buttered Radish Toasts with Parsley + a Poached Egg

We had a blast on our little mini vacay. The airbnb cabin we stayed in was cute, clean and completely private. We got plenty of hiking and outdoor time in, even with the good bit of rain we got. The cabin had a couple of these little framed prints by an old folk artist, Queena Stoval. I’m pretty much obsessed with her now. She started painting when she was a 62 year old great-grandmother! I just find stories like that so inspiring. It’s never to late to start doing what you love! Anyway, I had to order a couple prints and obviously the ones I picked are food-themed. I love this one with the peaches.  And this one with the chickens is super intense but interesting. This casual open-face radish sandwich situation looked like something the artist or her subjects would’ve munched on during their time. Super simple and somehow fancy AF. Raw radishes have a distinctive fresh bite to them but if you sauté them with a bit of butter they develop a delicate sweetness that’s truly addictive. It will be a challenge to save some radishes for your toast but together with the egg and fresh herbs you’ll be so glad you did!

Buttered Radish Toasts with Parsley + a Poached Egg Buttered Radish Toasts with Parsley + a Poached Egg Buttered Radish Toasts with Parsley + a Poached Egg Buttered Radish Toasts with Parsley + a Poached Egg Buttered Radish Toasts with Parsley + a Poached Egg Buttered Radish Toasts with Parsley + a Poached Egg Buttered Radish Toasts with Parsley + a Poached Egg Buttered Radish Toasts with Parsley + a Poached Egg Buttered Radish Toasts with Parsley + a Poached Egg

 

Ingredients

1 pound of radishes, quartered
2 eggs
1 small bunch parsley, finely chopped
1 tiny bunch dill and/or chives
pinch of flakey salt
2 tablespoons of butter for sautéing the radishes
a bit more for buttering your toast
2 slices of your favorite rustic bread

1 tablespoon of white vinegar (optional for poaching the egg)

 

Directions

1. Fill a saucepan about 2/3 full with water and bring to a boil. While the water comes to a boil, quarter the radishes. Heat up a pan on medium heat, add the butter then the radishes. Sauté the radishes for 5 to 7 minutes until they turn slightly light brown and a little blistered.

2. While the radishes are cooking in the pan, poach the egg. Crack the egg into a small cup, preferably with a handle. Add the vinegar to the water, if using, this will help the whites hold together better. Ease the egg into the water and bring the water down to a slight simmer. Cooking for 4 minutes will give you a firm white with a runny yolk. Remove the egg with a slotted spoon, pat dry and place on your toast.

3. Assemble toasts as shown with a generous dusting of finely chopped herbs.

 

notes

You could also just simply fry your egg instead of poaching it.
Recipe slightly adapted from here.

Strawberry Tabbouleh Salad with Feta + Mint

Strawberry Tabbouleh Salad with Feta + Mint

We’re in the mountains this weekend! We stopped at Biscuit Head in Asheville on our way up and had the best brunch! House-made seitan “chorizo” with the best vegetarian gravy and every homemade jam under the sun. Definitely worth stopping by if you’re in the area. We’ve got tons of day hiking planned and lots of cookbook reading too. I’m definitely taking this opportunity to unplug from all my devices and devour some books cover to cover. Books that I got last fall are brand new to me with the spring season. Like this one from Sprouted Kitchen. I’ve been eyeing the recipe for this strawberry tabouli for months and now that these little berries are in season I can’t get enough of this new twist on my favorite middle eastern salad. It’s bright, fresh and the perfect little spring side.

Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint Strawberry Tabbouleh Salad with Feta + Mint

 

Ingredients 

3/4 cup bulgur wheat
1 clove garlic, finely minced
3 green onions, thinly sliced
1 pint strawberries, diced
2 oz feta cheese, crumbled
1 cucumber, diced
1/3 cup finely chopped mint leaves
3/4 cup finely chopped parsley
1/4 cup olive oil
Zest and juice of 1 lemon
1/2 a teaspoon salt, more to taste
1 teaspoon freshly ground pepper

 

Directions

Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulgur, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the minced garlic, fluff with a fork, and set aside.

Thinly slice the green onions and add them to a large bowl. Dice the strawberries and cucumbers and add them to the bowl. Add the bulgur, mint, parsley, olive oil, lemon zest and juice, salt, pepper, and feta and stir everything to mix well.

Taste for seasonings and serve chilled or at room temperature.

 

Notes 

Recipe from The Sprouted Kitchen Bowl + Spoon