Three types of radish with egg and spinach

4 servings

30 minutes

This exquisite French recipe combines three types of radish — classic, daikon, and green radish — with tender spinach and soft eggs cooked in a water bath. Thin slices of radish add freshness and a slight spiciness to the dish, while the sautéed spinach, aromatic sage, and honey sauce provide a refined depth of flavor. The runny yolk gently flowing over the vegetables ties all elements together, creating a harmonious gastronomic delight. Inspired by French traditions of exquisite egg preparation, this dish not only pleases the eye with the optical effect of differently sized slices but also serves as a light yet nutritious option for breakfast or lunch. The magnificent combination of textures and flavors makes it a worthy centerpiece for any table.

Energy value per serving

• Calories: 378.4
• Proteins: 11.8g
• Fats: 32.5g
• Carbohydrates: 9.5g

Ingredients

• Chicken egg: 4 pc
• Radish: 100 g
• Daikon: 100 g
• Green radish: 100 g
• Spinach: 400 g
• Red wine vinegar: 50 ml
• Butter: 100 g
• Honey: 1 tbsp
• Dried sage: pinch
• Olive oil: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Carefully crack eggs into four small bowls greased with olive oil to prevent the yolk from spilling. Place a rack over a wide pot of water and set the bowls with eggs on it. Turn on the heat under the pot to let the water simmer gently.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Olive oil: 1 tablespoon

2. Slice all types of radishes into thin slices. Green and white radishes can also be cut into neat circles of different sizes, creating a unique optical effect on the plate.

   Required ingredients:

   • Radish: 100 g
   • Daikon: 100 g
   • Green radish: 100 g

3. In a saucepan, melt 50 grams of butter with vinegar, sage, and honey, season with salt and pepper, and sauté the spinach leaves until soft.

   Required ingredients:

   • Butter: 100 g
   • Red wine vinegar: 50 ml
   • Dried sage:  pinch
   • Honey: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Spinach: 400 g

4. Sauté the radish slices in the remaining butter, lightly salted and adding a bit of water. Two to three minutes will be enough for the radish.

   Required ingredients:

   • Radish: 100 g
   • Daikon: 100 g
   • Green radish: 100 g
   • Butter: 100 g
   • Salt:  to taste

5. Place spinach and radish on a plate, drizzle with the sauce from the spinach, and top with a poached egg. The egg should have a runny yolk that flows out when pierced with a fork.

   Required ingredients:

   • Spinach: 400 g
   • Radish: 100 g
   • Daikon: 100 g
   • Green radish: 100 g
   • Chicken egg: 4 pieces