Buttered Radishes with Poached Eggs

Bring a large pot of water seasoned generously with salt to a boil over high heat. Crack all 6 eggs into a fine mesh strainer set in the sink and set aside.

Heat the butter and radishes over medium-high heat and toss everything together to ensure radishes are well coated in oil. Cook radishes cut face down without moving until well browned, about 5-10 minutes. Then flip and cook the rounded side for another 5-10 minutes, or until radishes are tender.

While radishes cook, poach the eggs. Reduce the water to a bare simmer. Stir with a large spoon so that the water continues to swirl when you remove it. Tip the eggs from the fine mesh strainer directly into the swirling water. Let cook for 4 minutes, uncovered. Using a slotted spoon, remove the eggs from the water and set onto a paper towel lined plate.

Spoon the radishes into serving bowls, reserving any browned butter in the skillet. Season to taste with salt and pepper and then garnish with chives. Top with poached eggs and drizzle with any reserved browned butter and serve.