A HOMEMADE BRUNCH OF FRIED EGGS ON HERBY-BUTTERED TOAST WITH RADISHES

In our previous blog post I used eggshells to make pretty hanging vases. I didn’t want the contents of the eggs to go to waste. So, armed with these brightly-yolked geese eggs, I decided to whip up a tasty brunch. Partnered with some toasted sourdough, homemade herb butter, and thinly sliced well-seasoned radishes, this brunch dish delivers a big punch of flavour.

INGREDIENTS . . . . . .

3 handfuls of tender herbs – I used parsley, tarragon & dill. You could also use basil / coriander / chives / chervil.

50g butter

½ teaspoon finely grated lemon zest

juice of ½ lemon

salt & pepper

4 radishes

4 slices of bread

4 eggs – I used goose eggs

Start by using a pestle & mortar (or hand blender if you prefer) to combine the finely chopped herbs, butter, lemon zest, and lemon juice. Season to taste. Keep working the mixture until it forms a lovely smooth green herby butter. You could also use this delicious butter when cooking meat – melt a dollop of it on a freshly cooked steak.

Finely slice your radishes, place them in a bowl, and squeeze over a little lemon juice. Season to taste.

Cut and toast your sourdough bread, and then spread on the delicious herb butter.

To serve, top the buttered toast with a fried egg. Scatter over the dressed radishes and finish with some extra herbs and freshly ground black pepper.

I can guarantee that there you’ll have empty plates all around the table.

Words, Styling and Images by Emma Whicheloe.

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