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Radish open sandwich with poached egg and pesto
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 521
  • Fat about 30g
  • Carbohydrates about 44g
  • Protein about 16g
This is needed
This is needed for 4 people
Radish leaf pesto
  • 2 sprigs peppermint
  • 2 sprigs dill
  • 2 bunches radish
  • 1 garlic clove
  • 4 tbsp olive oil
  • 0.5 lemons, use only the juice
  • salt and pepper to taste
Open sandwiches
  • a little olive oil
  • 3 tbsp sunflower seeds
  • 2 tbsp butter
  • 4 slices bread (approx. 80 g each)
  • salt and pepper to taste
  • 1.5 litres water
  • 1 tsp honey
  • 4 eggs
  • 1 dl white wine vinegar
To serve
  • 100 g purslane or leaf lettuce
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And that's how it's done
And that's how it's done
Radish leaf pesto
Using a pestle and mortar or a food processor/mixer, crush or blitz the dill, mint, garlic and radish leaves (set aside the radish). Gradually add the oil, continue to blitz. Add the lemon juice, season the pesto and set aside.
Open sandwiches
Heat the oil in a frying pan and fry the slices of bread on both sides, remove from the pan. Halve or quarter the reserved radishes, depending on size. Heat the butter in the same pan, stir fry the radish for several minutes. Stir in the sunflower seeds and honey, season. Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time, and carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon and drain.
To serve
Arrange the radish on top of the bread. Place one poached egg on top of each and drizzle with pesto. Serve with purslane or leaf lettuce.