Dish type: Breakfast
Preparation time: 10 minutes
50g butter, softened
6 French breakfast radishes
4 slices rye bread
4 medium eggs (at room temperature)
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). 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.
2. 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.
3. 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.