Butter Braised Radish Open Face Sandwiches Recipes

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BUTTER-BRAISED RADISH OPEN-FACE SANDWICHES



Butter-Braised Radish Open-Face Sandwiches image

This tasty open-face sandwich is made with a few unexpected-yet-delicious ingredients.

Provided by Inspired Taste

Categories     Lunch

Time 28m

Yield 2

Number Of Ingredients 9

2 eggs
2 tablespoons butter
1 bunch radishes, washed
1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons thinly sliced green onions (2 medium)
2 slices multigrain bread, toasted
1/4 cup finely grated Parmesan cheese
1 teaspoon grated lemon peel
Salt and freshly ground black pepper

Steps:

  • In 1-quart saucepan, place eggs. Cover with cold water 1 inch above eggs. Heat to boiling; remove from heat, then cover and let stand 18 minutes. Meanwhile, melt butter in 3-quart saucepan over medium heat. Remove stems from radishes, then cut radishes into 1/2-inch pieces. Add to saucepan along with thyme, and cook about 8 minutes, stirring occasionally, until tender.
  • Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
  • Pull green leaves from radish stems, and add to cooked radishes along with sliced green onions. Cook about 1 minute or until leaves have wilted.
  • Assemble sandwiches by topping toasted bread with cooked radishes and radish leaves, egg halves, Parmesan cheese and lemon peel. Finish with a pinch of salt and some freshly ground pepper on top.

Nutrition Facts : ServingSize 1 Serving

BUTTER-BRAISED RADISH OPEN-FACE SANDWICHES



Butter-Braised Radish Open-Face Sandwiches image

Straight from the menu of your favorite bistro, these sandwiches are a satisfying meal in themselves.

Provided by Inspired Taste

Categories     Lunch

Time 28m

Yield 2

Number Of Ingredients 9

2 eggs
2 tablespoons butter
1 bunch radishes, washed
1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried thyme
2 tablespoons thinly sliced green onions (2 medium)
2 slices multigrain bread, toasted
1/4 cup finely grated Parmesan cheese
1 teaspoon grated lemon peel
Salt and freshly ground black pepper

Steps:

  • In 1-quart saucepan, place eggs. Cover with cold water 1 inch above eggs. Heat to boiling; remove from heat, then cover and let stand 18 minutes. Meanwhile, melt butter in 3-quart saucepan over medium heat. Remove stems from radishes, then cut radishes into 1/2-inch pieces. Add to saucepan along with thyme, and cook about 8 minutes, stirring occasionally, until tender.
  • Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
  • Pull green leaves from radish stems, and add to cooked radishes along with sliced green onions. Cook about 1 minute or until leaves have wilted.
  • Assemble sandwiches by topping toasted bread with cooked radishes and radish leaves, egg halves, Parmesan cheese and lemon peel. Finish with a pinch of salt and some freshly ground pepper on top.

Nutrition Facts : ServingSize 1 Serving

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