Nothing gets a lovely spring Sunday kicked off quite like a bit of thievery. It’s true. I’m extremely incorrigible with very little social conscience.
This particular heist involves radishes.
I’ve eaten them raw off and on for years (mainly off to be honest) but in the last few months I’ve really come around to the spicy, earthy, slightly sweet little guys. They’ve been flooding our local farmers’ markets, so I’m always on the lookout for some new insight in preparation and consumption.
Only recently have I discovered the pleasures of eating cooked radishes. Not too long ago, a friend of mine demanded that I slice them and sauté them gently in butter with just a touch of salt. Good god. It was a radish revelation.
Kristi took it one step further by suggesting that I mix the buttery, root slices with some silky, fluffy, scrambled farm eggs. Yes please.
This sexy egg came from Kris of the fantastic Milagro Farm.
Radishes for breakfast? Who knew? And don’t go giving me some smart-aleck remark about “you know Logan, they actually grow a variety call Breakfast Radishes, it’s right there in the name…” Blah, blah, blah. Keep it to yourself.
The recipe couldn’t be easier. Especially because I stole it. Basically, all you need is one radish per egg, a little milk, a little butter, and a healthy pinch of salt.
- 3 radishes, sliced fairly thin
- 3 eggs, beaten with a little bit of milk (about 1 tbsp per egg)
- 1 tbsp butter
- salt to taste
Melt the butter in a skillet over medium heat and sauté the radishes until tender, about three minutes. Add the eggs and cook until just set, stirring constantly.
(I know Kristi’s family has an on-going debate about the correct doneness of an egg. Luckily for me I’m a purist who brooks no compromise on proper egg cooking technique. Sure my bombastic rants may scare children, but dammit, “rubber” and “eggs” should only be in the same sentence if you’re describing some new German fetish site. Just sayin’.)
That’s really all there is to it, but I couldn’t resist adding a couple thick slices of bacon and a few hunks of crusty bread to round things out.
And for the record, the amazing Easter Egg radishes came from Jeff Wylie of RW Farm & Ranch. Jeff is a young, super-hard working guy who has single-handedly revived his previously defunct family farm. You can find him at the Downtown Market every Saturday selling some of the best and most interesting produce in town. Track him down- it’s worth it.-Logan