Radish open sandwich with poached egg and pesto

Total time: 50m
Preparation Time: 50m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 521 Kcal, 16g Protein, 44g Carbohydrates, 30g Fat


  • 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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  • 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.
  • Tip:

    When buying the radishes, make sure the leaves are fresh and not too rough. Slightly withered radishes (with leaves) can be placed in ice-cold water for several minutes to make them crisp again.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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