This easy but elegant breakfast is perfect for a warm weekend morning.
1/2 Pound French breakfast radishes
1 Tablespoon butter
2 Green onions with tops (or four scallions)
1 large pinch dried herbes de provence
Salt and freshly ground pepper to taste
2 slices of toast
Top the radishes, reserving the greens for another recipe. Trim the radishes and cut in half lengthwise. Mince onions finely.
Melt butter in a skillet over medium heat and add the radishes, arranging them with cut sides down. Cook, shaking the pan occasionally, until the cut sides are golden brown.
Meanwhile, put a pot of water on to boil to poach the eggs. (If you're not sure how to make poached eggs, there are easy to follow instructions here.)
Add the minced onions, herbes de provence, and salt and pepper to the pan and toss lightly to combine. Turn the fire down to low to prevent the onions from burning, and cook only long enough to make the radishes tender (they should still have some of their original crispness.)
Place a slice of toast on each of two plates. Top the toast with the roasted radishes, then with a poached egg, and serve immediately.
Nervous about poaching eggs? This recipe is just as delicious with a fried egg on top.