Three Types of Radishes with Egg and Spinach
Appetizers • French
Description
Three types of radishes with egg and spinach.
Ingredients
- Chicken Egg 4 pieces
- Radish 5 oz
- Daikon 5 oz
- Radish 5 oz
- Spinach 15 oz
- Red Wine Vinegar 0 fl oz
- Butter 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.
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