A bunch of French breakfast radishes
1 tablespoon butter
3 to 4 tablespoons minced onions
A pinch of dried thyme or rosemary
A pinch of salt
2 pieces of bread, toasted
In a skillet, heat butter over medium low heat. Add onions and let cook until they begin to soften, about 3 to 5 minutes. Slice radishes in half and add to butter. Also add in thyme and salt. Cover and let cook until radishes are tender, 5 to 6 minutes. Taste and adjust seasoning.
While radishes cook, poach the eggs. If you don’t like runny eggs, this would also be great with scrambled or hardboiled eggs.
To serve, place toast on a plate, generously cover with radish, and top with poached egg.