From the December/January 2019 issue
Serves 2


  • 1 bunch radishes, greens removed, sliced very thinly
  • 2 TBSP olive oil
  • 2 eggs
  • 4 cups greens (kale, chard, arugula, spinach, or a mix)
  • 1/2 lemon
  • TBSP chives, chopped
  • Sea salt and black pepper, to taste


  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, toss together the radishes, olive oil, a generous pinch of salt, and some black pepper. Arrange radishes in an even layer on the prepared baking sheet. Roast 10 minutes, stir, then continue cooking an additional 5 minutes.
  4. While the radishes are cooking, poach the eggs. Fill a small saucepan with water and place over medium- high heat. Bring to a boil, then gently crack the eggs into the pot. Simmer for 4 minutes.
  5. To serve, divide greens between 2 serving plates. Squeeze lemon juice over each. Top with radishes and then with the poached egg. Garnish with chopped chives and a sprinkle of salt and pepper.