Eggs Fauxrentine (WHB#142: radish greens)

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weekend herb blogging - © kalyns kitchensummary: recipe for “Eggs Fauxrentine” (hard boiled eggs with bacon, radish greens and hollandaise on toasted multigrain bread); information on radish greens and WHB; (click on images for larger views and more photos)

Weekend Herb Blogging (WHB)#142
Radish Greens (Raphanus sativus)

Last weekend, I said that pakoras were the ultimate weekend breakfast. I’ve changed what’s left of my mind.

Eggs Fauxrentine Eggs Fauxrentine (ouuchh! sorry about that!) are the ultimate weekend breakfast!!!

When I read that Kalyn (Kalyn’s Kitchen) had stir-fried radish greens, I was amazed. Of course, I shouldn’t have been amazed.

Radish greens? Radish greens are edible?!

Of course, if I’d been paying proper attention, I would have known that radish greens were entirely edible. Other WHBers have used them before….

On the day that we decided to have our extravaganza of eggs with Hollandaise, I was hoping to make Eggs Florentine. But we didn’t have any spinach, so, thanks to Kalyn, I decided to try using radish greens instead.

WHAT a brilliant idea!

So was the multigrain bread toasted for the base. And the bacon. And the chopped chives from the garden. And the radishes on the side.

You’ve got to try this combination!

(click on image for larger view and more photos)

Eggs Fauxrentine

Eggs Fauxrentine
Nope, once again, no measurements.

  • radishes, with greens
  • Hollandaise sauce
  • eggs
  • fresh chives
  • pepper
  • bacon
  • multigrain bread


  1. Wash radishes and their greens and set aside on a tea towel to dry off.
  2. Make Hollandaise sauce.
  3. Hard-boil the eggs.*
  4. Cook bacon til chewy/crispy and break into bite-sized pieces.
  5. Lightly toast multigrain bread.
  6. Peel the eggs and cut in half or thirds. Very lightly butter toast (optional). Lay dried radish greens on the toast, then the eggs, smother in Hollandaise, scatter bacon and chives overtop. Season with freshly ground pepper. Place quartered radishes on the side.

Serve immediately with coffee. Make sure you have somewhere comfortable to swoon.

* If you must, you can gently poach the eggs so the yolks are still soft. (Brrrr. Personally, I can’t think of a more disgusting way to start the day, but there it is.) Obviously, you won’t want to cut the eggs in half to serve them….

Did I mention how great this is? The multigrain bread was particularly good as the base. Its nutty flavour is the perfect complement to the Hollandaise – especially this particular Hollandaise that had a little more lemon than some.

Yes, you really must try this! Just a word of caution, make sure that the radish greens are young and tender rather than large and furry. A couple of days ago, I added some radish greens from a more mature bunch of radishes to a sandwich and it was just a little too much like having a bit of wool in the sandwich….

Weekend Herb Blogging
recipes or informative posts where people can learn about cooking with herbs or unusual plant ingredients

WHB#142: Radish (Raphanus sativus)

weekend herb blogging - © kalyns kitchenradishes These are storebought Ontario radishes.

I tried planting radishes this year and they did sprout. But some crawling creatures (slugs is my guess) demolished the seedlings before they had even begun to develop decent leaves, let alone the radish roots themselves. I hope the little creeps enjoyed them….

It’s a.) too hot and b.) too shady in our tiny garden now to plant new radishes but next time, I’ll put them into pots rather than directly in the ground. That way the slugs will have to work very hard to get to the young seedlings.

Here’s what Turid Forsyth and Merilyn Simonds Mohr have to say about the radish in The Harrowsmith Salad Garden:

The radish has purportedly been under cultivation since Neolithic times […] it was first documented in 1100 B.C. […] and […] is the fastest-maturing root vegetable in the garden […] [S]eeds sprout almost immediately, and edible roots are ready for harvest in three weeks. Because they are hardy, radishes can be planted both very early and very late. There are varietyies that withstand the heat well too, although very high temperatures tend to make radishes hot. […]

[R]adishes are relatively low in nutrition. They contain some vitamin B, potassium, iron and sulphur, which accounts for teh sharp peppery taste and tfor hte fact that the root is not easy to diges and should be chewed thoroughly. but there are only 20 callories per cup.

Radishes prefer well-ferilized, well-drained soil free from obstacles. […] Don’t use fresh manure. Like brassicas, radishes prefer soil with a pH of about 5.5 to 7. […] Radishes also act as natural cultivators. Mix radish seed with the meslun greens: they will be among te first to sprout, the leaves are edible, and when you pull the little radishes out, they leave cavities behind that aerate the soil. […]

Mild radishes are the result of steady, quick growth in cool weather. Any checks to their development – drought, heat,poor soil – porduce peppery, tough, split roots; in hot weather, they bolt quickly.

Interestingly, in spite of its title, The Harrowsmith Salad Garden, aside from the one little note about eating the thinned radish seedlings, Forsyth and Mohr make no mention of the fact that radish greens are edible.

But there are several sources on the internet that do talk about radish greens. One of these is JR Organics Farm, which suggests that some of the health benefits from eating radishes are that they help to reduce obesity and can dissolve gall stones. JR Organics Farm says that radishes are an excellent source of folic acid, calcium, potassium and dietary fiber; a very good source of phosphorus; and a good source of vitamins C and A, thiamine and iron. In their radish profile, they write:

The radish is an edible root vegetable of the Brassicaceae family […]. The flavors range from mild and sweet to hot and peppery. The radish tops or greens are also edible and are nutritionally superior to the roots. […]

[F]labby radishes with yellow or decayed tops (a sign of overmaturity). The radish greens should appear fresh and have a bright green color. […] Store [roots and greens] in separate bags in the refrigerator. Roots are best if used within two weeks of harvest. Greens or tops should be used as soon as possible. […]

Note that radish greens contain far more Vitamin C, calcium, and protein than the roots.

Another internet source, “Health Benefits of Radishes” ( says:

Radish leaves contain almost six times the vitamin C content of their root and are also a good source of calcium.

Whether you choose to go with the sources that say radishes are low in nutrition or the sources that say radishes are high in nutrition – whatever the case, they’re awfully good.

And isn’t it nice to know that you can eat ALL of the radishes rather than just the roots?

Please read more about radishes:

Once again, WHB is on the road; this week’s host is Archana (Archana’s Kitchen). The deadline for entering WHB#142 is Sunday 20 July 2008 at 15:00, Utah time (GMT-7). For complete details (note that there is a recent change in the rules) on how to participate in Weekend Herb Blogging, please see the following:


This post is partially mirrored on The Fresh Loaf


Posts featuring radish leaves:
Eggs Fauxrentine (WHB#142: radish greens) : Radish Leaf Omelette : radish leaves are great on pizza : Frying Radishes and Radish Greens (PPN#165)


This entry was posted in crossblogging, food & drink, main course, posts with recipes, vegetables, WHB on by .

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5 responses to “Eggs Fauxrentine (WHB#142: radish greens)

  1. Kalyn

    Great post about radish greens. I agree, it’s very important to choose the young ones. I’d be tempted to trim some greens from radishes that weren’t even ready to be eaten yet. This looks like a delicious way to use them.

  2. Jeanne

    I’d never have thought of that – inspired! Love the pun – both that and the recipe woudl have fit right in with EoMEoTE! LOL!

    I was thinking that exactly, Jeanne! In fact, I was a little sorry that EoMEoTE no longer runs. But then I came to my senses, knowing that you would set the bar ridiculously high and ask for a short epic poem that is not only a palindrome but an acrostic as well, with the first letters of each line spelling out the name of the dish and its ingredients. -Elizabeth


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