Spring Breakfast Toast

A spring breakfast treat!

Apprentice Ezra

Ingredients

Organic Rustic Boule from Fresh Baguette (or any other crusty bread), sliced ½ in thick
1 eggs
1 tbsp creme fraiche (or whole milk)
2 tbsp butter
1/4 cup arugula
3 French Breakfast radishes & save half the greens
Fresh Chevre (or ricotta cheese)
Salt
Black Pepper
Chives & chive blossoms for garnish

Directions

Quarter the radishes, roughly chop greens. In a pan over medium-low heat, melt 1 tbsp of butter until bubbling. Add radish quarters and saute. Once soft, add greens and pinch of salt. Saute 1 minute. Remove from heat and place radishes and greens in a separate bowl.

In the same pan, melt the remaining butter at a low heat, and crack your eggs into the pan. Whisk them with the creme fraiche to scramble. Remove from heat.

Assemble your toast! Spread chevre, then place arugula, then add scrambled eggs, then top with sauteed radishes, chopped chives, and a sprinkle of salt and pepper. Enjoy a spring breakfast treat!