Radishes and eggs

I picked up our first CSA share for the season and came up with an unusual spin on breakfast.

1. Pre-heat the oven to 400 ºF.
2. Slice radishes in half lengthwise, leave the green tops intact.
3. Swish the radishes in a bowl of water to loosen any dirt or sand. Rinse & dry. I used a salad spinner, but they could be patted down with a towel too.
4. Heat a splash (~ 1 - 2 tbsp) of olive oil in a large frying pan, the oil should be very hot but not smoking. 
5. Saute the radishes until the greens wilt.

Radishes, greens and all!

1. Transfer the radishes to a baking sheet and roast for about 20 minutes in the oven, until the radishes are soft, have some brown spots and the greens are crispy. 
2. Meanwhile, break a dozen eggs into a bowl.
3. Add salt (~ half tsp) then beat with a fork until the mixture is uniform with some bubbles.

Eggs - after a good beating and ready to cook!

1.  Using the same frying pan, heat another splash of olive oil. When the oil is hot, pour the egg mixture into the pan.
2. Turn the heat down to low. Add freshly ground pepper and chopped scallions to the eggs. 
3. Occasionally stir the eggs to monitor the cooking.
4. When the radishes are ready, drizzle with maple syrup to counter any bitter flavors in the greens. 
5. Top the eggs with fresh scallions. Serve with toast and jelly. 

Kids portions

Grown up portion