Recipe: Emmalyn's Buttered Radish Breakfast

This is one of my all-time favorite breakfasts. I look forward to the first bunch of radishes each spring so I can enjoy this treat on toast.

1 bunch French Breakfast Radishes with tops
3 Tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon thyme
Salt and pepper to taste
2 Eggs, anyway you like ‘em. I like the creaminess of an over-easy or poached egg myself.
2 pieces of bread, toasted

Prep the radishes by washing them, trimming the roots and removing the tops. Chop the greens and set aside for later.
In a skillet, melt butter over medium-low heat.
(this is where you start the egg)
Add radishes, garlic, thyme and a pinch of salt and pepper. Cover and sauté for 3-4 minutes.
(This is where you drop the bread in the toaster)
Add chopped radish greens, cover and cook for another 3-4 minutes, or until greens are wilted and the radishes can be easily skewered on a fork.
Transfer radishes and greens on top of toast (maybe with a bit more butter atop it?) and place the egg on top of it all.
Season with salt and pepper to taste and enjoy!