Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini

Name: Hard-Cooked Eggs with Radishes and Anchovy-Butter Crostini
Yield: 6 servings
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

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.

Source: Martha Stewart Living, April 2010

Servings

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

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