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Butter-Braised Radish Open-Face Sandwiches

Butter-Braised Radish Open-Face Sandwiches
  • Prep 10 min
  • Total 28 min
  • Ingredients 9
  • Servings 2
This tasty open-face sandwich is made with a few unexpected-yet-delicious ingredients.
Created June 5, 2012


  • 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


  • 1
    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.
  • 2
    Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
  • 3
    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.
  • 4
    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.

  • Serve with a sunny-side-up or poached egg on top instead of a hard-cooked egg.
  • Serve butter-braised radishes as a side dish next to cooked chicken or beef without the bread and eggs.

No nutrition information available for this recipe
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