June is prime time for radishes! The fresh, crisp texture of radishes makes them great for snacking, or as an addition to salads and sandwiches. But if you’re not used to eating fresh radishes, the flavor can be a little strong and peppery. Fortunately, that sharpness is easily tamed with a little salt, or butter. In fact, a classic French radish preparation involves nothing more than slicing lengthwise into a fresh radish, stuffing it with butter and sprinkling or dipping it in salt.
This simple, open-faced sandwich has become a fast favorite around here and makes great use of fresh radishes while they’re in season. It's soft, crunchy, chewy, salty, creamy and savory all at once. The rich and flavorful miso butter pairs perfectly with the fresh radishes and not-quite-hard-boiled eggs. We prefer it on a toasted, sliced baguette, but it should work on almost any thickly sliced bread.
For two open-faced sandwiches
2 eggs A section of french baguette, sliced in half length wise. Miso butter (see instructions below) 4-6 radishes Salt and pepper to taste (optional) Garlic chives, chopped
Bring water to a boil and use a spoon to gently lower the eggs into the boiling water. Let them cook for 8-9 minutes, then quickly remove the eggs from the pot and run them under cold, running water for a minute to cool. Once the eggs are cool, peel them. This is easiest under a gentle stream of cool running water.
While the eggs cook, toast your bread. Spread the warm slices of toast with miso butter – just enough to cover the bread with a thin layer. Top the miso butter with the sliced radishes and add a very light pinch of salt and pepper, if desired. Cut each egg into 4 slices and place them on top of the radish layer. Sprinkle the chopped garlic chives on top.
For the miso butter
1 stick butter, room temperature 2-3 tablespoons red miso paste
With a spoon, blend miso and butter together until evenly mixed. It spreads best at or near room temperature, but should be stored in a covered container in the fridge.