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Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini

Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini

Name: Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini
Ingredients: 1 stick unsalted butter, room temperature; 6 olive oil-packed anchovy fillets, finely chopped; 2 garlic cloves, minced; 3 large hard-cooked eggs, cooled and halved; 2 to 3 bunches radishes, such as French Breakfast and Easter Egg, washed well; 1 medium baguette, sliced into 1/2-inch-thick rounds and toasted; Flaky sea salt, such as fleur de sel, or coarse salt, for sprinkling

Rating: 4.25 stars

4 Ratings

Hard-cooked farm-fresh eggs add a rich touch to colorful, mild radish varieties, briny anchovy butter smeared on crunchy toast, and flaky sea salt.

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Ingredients

1 stick unsalted butter, room temperature
6 olive oil-packed anchovy fillets, finely chopped
2 garlic cloves, minced
3 large hard-cooked eggs, cooled and halved
2 to 3 bunches radishes, such as French Breakfast and Easter Egg, washed well
1 medium baguette, sliced into 1/2-inch-thick rounds and toasted
Flaky sea salt, such as fleur de sel, or coarse salt, for sprinkling

Directions

Step 1

Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.

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Reviews

4 Ratings

5 star values: 1
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

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Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini

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Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini

Ingredients

Directions

Reviews

All Reviews for Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini