- April 18, 2016 at 11:44 pm #371309mosParticipant
This is the perfect appetizer for just the two of you OR a side to your favorite bowl of soup…
Egg and Radish Crostini
4 egg8 thick slices artisan bread
1 stalk green garlic
6 to 8 radishes
chervil, thyme, mint, parsley, or dill
Put the eggs in a pot and cover them with water (the water should cover the eggs by at least an inch). Bring the eggs and water to a boil over high heat. Once the water comes to a boil—with real bubbles popping up all over, not just a few little bubbles along the edge of the pan, cover the pot with a tight-fitting lid, take the entire pot off the heat, and let the eggs sit, covered, for 14 min.
While the eggs are cooking, toast the bread.
While the bread is toasting, finely chop the green garlic and set it aside. You can also finely chop the radishes or shred them with a grater. Set the radishes aside as well.
When bread is toasted, let it sit to cool for a bit.
When the eggs are done, drain them, and peel them under cool running water. The cool water will both help separate the egg from the shell and keep you from burning your hands. Pat the peeled eggs dry. Use a large-holed grater to shred the eggs. Set the shredded eggs aside.
Liberally butter the cooled toasts.
Sprinkle each piece of buttered toast with green garlic. Then layer on the shredded egg. Top evenly with the radishes and sprinkle with salt and pepper to taste. Garnish with the herb(s) of your choice. The herb(s) can be chopped, minced, or simply pulled apart as you like.
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