Egg radish crostini

I got a little crostini crazy last week. After those sweet pea creations I figured anything would be good on toast. In one case, I was definitely right.

These are all about spring – brightly yolked pastured eggs, fresh grassy butter, green garlic, spicy radishes, and delicate chervil.

Egg radish crostini

The eggs are key here. Use the best ones you can get your hands on.

4 eggs

8 thick slices delicious bread

1 stalk green garlic

6 to 8 radishes

Butter

Salt and freshly ground black pepper

Chervil or other spring herbs – thyme, mint, parsley, or dill – chopped

Put the eggs in a pot of water and bring it to a boil. When the water comes to a boil, cover the pot, take it off the heat, and let the eggs sit for 14 minutes.

While the eggs cook, toast the bread.

While the bread toasts, finely chop the green garlic and the radishes.

When bread is toasted, let it sit to cool for a bit.

When the eggs are done, drain and peel until cool running water to keep from burning your hands. Use a large-holed grater to shred the eggs.

Liberally butter the mainly-cooled toasts. You don’t want the butter to melt into the toast but to be its own distinct layer in the crostini. Sprinkle each piece with green garlic. The layer on the shredded egg. Top with radish and sprinkle with salt and pepper. Garnish with the herb(s) of your choice.