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