Soft scrambled eggs with radishes recipe

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A bowl of soft scrambled eggs with a bit of chive, a piece of hearty whole grain black bread, and some fresh radishes. Cooking your eggs until they are just softly scrambled is the secret. By doing this and not whipping your eggs, you create a naturally creamy and dense egg without the addition of butter, milk, or cream. Seasoning the eggs after they cook also prevents the proteins in the eggs from becoming too firm, so be sure to hold the salt until then.

  • Yield: 2 Servings


  • 2 slices black bread (dark buckwheat rye)
  • 4 large pasture-raised eggs
  • 1 teaspoon minced fresh chives
  • ½ teaspoon extra virgin olive oil
  • Maldon sea salt flakes
  • Freshly ground black pepper
  • 1 teaspoon goat’s milk butter
  • 1 cup (100 g) quartered radishes
  • 1 teaspoon blue poppy seeds
  • 2 lemon wedges (1/8 lemon)
How to Make It
  1. Toast the bread, slice each piece in half, and allow to cool slightly (I prefer my toast with not totally melted butter, so the cooling is essential).
  2. Meanwhile, gently whisk the eggs in a small bowl. Add the minced chives and stir to just combine. Do not overwhip the eggs at this point.
  3. Heat the olive oil in a small nonstick or cast-iron skillet over medium-low heat. Add the eggs and immediately begin scraping them toward the center, using a heatproof rubber spatula.
  4. Cook the eggs until just scrambled, remove from the heat, and season with salt and pepper to taste. Divide between two small bowls.
  5. While the eggs are cooking, melt ½ teaspoon of the goat butter in a small saucepan. Add the quartered radishes and toss to just glaze without cooking. Season with a hearty pinch of salt and half of the poppy seeds.
  6. Place the radishes alongside the scrambled eggs in the bowls.
  7. Schmear the remaining goat’s milk butter on each halved piece of toast (¼ teaspoon per slice of bread), finishing with a sprinkle of poppy seeds.
  8. Serve the toast perched on the edge of each bowl of eggs along with a wedge of lemon.

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