Three Types of Radishes with Egg and Spinach

Appetizers | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Three types of radishes with egg and spinach.

Ingredients

Chicken Egg - 4 pieces
Radish - 3.5 oz
Daikon - 3.5 oz
Radish - 3.5 oz
Spinach - 14.1 oz
Red Wine Vinegar - 1 fl oz
Butter - 3.5 oz
Honey - 1 tablespoon
Chopped Sage Leaves - a pinch
Olive Oil - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Carefully crack the eggs into four small bowls greased with olive oil to prevent the yolks from spreading. Place a rack over a large pot of water and set the bowls with the eggs on top. Turn on the heat under the pot so that the water simmers gently.

Step 2

Slice all types of radishes into thin rounds. The green and white radishes can also be cut with a cutter into neat circles of various sizes, creating a unique optical effect on the plate.

Step 3

In a saucepan, melt 50 grams of butter with vinegar, sage, and honey. Season with salt and pepper, and sauté the spinach leaves in this mixture until they are tender.

Step 4

Sauté the radish slices lightly in the remaining butter, adding a pinch of salt and a little water. Two to three minutes will be sufficient for the radishes.

Step 5

On the plates, arrange the spinach and radishes, drizzle with the sauce from the spinach, and top the spinach with the eggs cooked in a double boiler. The yolk should be runny so that it flows out when pierced with a fork.