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!
1 pound of radishes, quartered
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)
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.
You could also just simply fry your egg instead of poaching it.
Recipe slightly adapted from here.