So far, this Memorial Day weekend has been about making simple meals with my market finds as I dash between commitments with friends and volunteering for the Austin Wine Festival and the Cap Tex Tri.
This morning, I was granted a little extra downtime by the rain clouds when my bike ride in Pflugerville with my friend Lindsay
was canceled lest we get soaked. I hate to admit it but I’m a fair weather cyclist, particularly after getting caught on foot in the downpour on Saturday. I try to only sport the drowned rat look sparingly.
I decided to use my new found time to treat myself to a proper breakfast. Several weeks ago, I bought radishes from Acadian Family Farm
and they shared with me that one of their favorite ways to eat radishes is to saute them in butter and add them to their eggs. This piqued my interest.
While I love radishes, I typically eat them raw in salads or as a dipping vehicle for my weekly supply of Grandma’s Humus
. Cooked and in eggs – hmmmm. As with most new ideas, I had to let that incubate for a few weeks.
Today, I decided to give it a shot. I had some beautiful watermelon radishes that I bought from Urban Roots
and I just knew that would look very pretty in my scrambled eggs. Sauteing the radishes cuts the spiciness and they added a great crunch to the eggs. I will definitely add this dish to my weekend breakfast rotation.
Photo by Sandra Ramos
Sauteed Radish Scrambled Eggs
1 bunch of radishes (I used watermelon radishes, but french breakfast or any other type of radish would work just as well)
1 tbsp butter
3 eggs, beaten with a little bit of milk (about 1 tbsp per egg)
salt and pepper to taste
Melt the butter in a skillet and saute the radishes until just tender. Add the eggs and cook to desired doneness. (I’m not even going to get into what the “proper” doneness is – an endless fight in our family as 1/2 the family prefers what I would consider overcooked eggs.)
Season with salt and pepper to taste.