Sautéed Chives and Asparagus with Radish Breakfast Medallions
Wake up to a tasty breakfast showcasing the season's fresh flavors! Paired with a farm fresh egg, this breakfast is perfect for a lazy Sunday morning.
Equipment
- Saucepan
- Skillet
- Kitchen knife
- Medallion Slicer if using
Ingredients
- 1 tbsp Butter
- 1 clove Garlic
- 6-8 medium Radishes
- 1/4 cup Sliced Onion
- 1 bunch Chives (about 1 1/2 inch diameter)
- 4 stalks Asparagus
- 2-4 fresh Eggs
Instructions
- Fill a saucepan with water and start to boil for future use. Turn down to a slow simmer if needed.
- Using your medallion slicer, carefully slice radishes, or using a knife, slice finely. In a heated skillet, add butter and onions, cooking until slightly tender. Add in the garlic, sliced radishes, and salt and pepper to taste.
- Sautee until radishes start to have a crisp to them. Using about a third of the chives, chop into 1 inch pieces and toss in with the radishes, turning heat lower.
- Moving radishes to the side of the pan, lay the remaining chives in the skillet, along with thinly sliced or shaved asparagus, and sprinkle with salt and pepper to taste. Add a splash of water to the pan and place lid to allow veggies to steam, turning heat very low.
- In the boiling water, add your eggs to give a light poach (I add a dash of salt or vinegar to the water and cook for just shy of 3 minutes). Remove with a slotted spoon, and after dabbing with a paper towel, plate with the veggies, and garnish with finely chopped chives and fresh cracked pepper.