Best 5 Hard Cooked Eggs With Radishes And Anchovy Butter Crostini Recipes
Getting the perfect hard-cooked eggs may seem like a simple task, however getting the right consistency and flavor can be tricky for some. Combining these lovely eggs with the spicy taste of radishes creates a refreshing, savory dish. Adding a creamy anchovy butter crostini adds a salty, savory flavor profile that levels out the radish, making this combination absolutely delectable.
Let's cook with our recipes!
HARD-COOKED EGGS WITH RADISHES AND ANCHOVY-BUTTER CROSTINI
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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Stir together butter, anchovies, and garlic. Serve eggs, radishes, and baguette rounds with anchovy butter and a small pile of salt, for sprinkling.
HARD-COOKED EGGS WITH CRISP ANCHOVY CRUMBS
This recipe was prepared by Marcia Kiesel from F&W Magazine, 12/2008 edition. From: The Best Deviled Egg Recipes, Feast of the Seven Fishes Party.
Provided by Manami
Categories Lunch/Snacks
Time 45m
Yield 20 Hors d'Oeuvres
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F
- In a large saucepan, cover the eggs with water and bring to a simmer.
- Cook over moderate heat for 8 minutes.
- Drain the eggs, return them to the pan and shake the pan to crack the shells all over.
- Fill the pan with cold water and let the eggs cool for 3 minutes.
- Drain and peel the eggs; pat dry.
- Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
- In a small skillet, melt the butter over moderate heat.
- Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute.
- Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet.
- Bake the crumbs until golden brown and crisp, about 2 minutes.
- Halve the eggs and arrange on a platter.
- Dollop 1/4 teaspoon of the mayonnaise on each egg yolk.
- Top each with the anchovy crumbs and parsley and serve.
- MAKE AHEAD:.
- *The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.*.
Nutrition Facts : Calories 70.8, Fat 4.3, SaturatedFat 1.4, Cholesterol 108.5, Sodium 107.7, Carbohydrate 3.9, Fiber 0.2, Sugar 0.6, Protein 3.9
ROASTED RADISH CROSTINI
Of all the things you can do with a radish - slice it into salads, chop it into salsa, shred it into slaw or top it with a thick layer of sweet butter and a sprinkling of flaky sea salt - the last thing most people think to do with it is cook it. But you should. Heat transforms the spicy, crisp and crunchy radish into something sweet, succulent and mellow. Here, pan-roasted radishes are served atop toast with a quick sauce made of butter, anchovies, garlic, red pepper and olive oil.
Provided by Melissa Clark
Categories easy, quick, appetizer, side dish
Time 25m
Yield 2 light meals or 4 side dishes
Number Of Ingredients 10
Steps:
- Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
- Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
- In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
- Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 60 grams, Carbohydrate 34 grams, Fat 87 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 24 grams, Sodium 912 milligrams, Sugar 5 grams, TransFat 1 gram
HARD-COOKED EGG AND BASIL-BUTTER SANDWICH
Provided by Melissa Clark
Categories lunch, quick, weekday, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Have a bowl of ice water ready. After 9 minutes, transfer the eggs to the ice water to cool completely. Peel and slice.
- In a small bowl, stir together the butter, lemon juice and a pinch salt. Stir in the basil and the garlic, if using.
- Spread the bread thickly with seasoned butter, all the way to the edges. Lay the egg slices on four of the bread slices and season with salt and pepper. Top with lettuce leaves and the remaining bread.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 184 milligrams, Sugar 2 grams, TransFat 0 grams
HARD COOKED EGGS WITH RADISHES AND ANCHOVY BUTTER CROSTINI
Make and share this Hard Cooked Eggs With Radishes and Anchovy Butter Crostini recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 10m
Yield 6 appetizers, 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together butter, anchovies, and garlic.
- Serve individual eggs, radishes, and baguette rounds with the anchovy butter and a small pile of salt for sprinkling.
Nutrition Facts : Calories 391.5, Fat 20.5, SaturatedFat 11.1, Cholesterol 149.9, Sodium 649.1, Carbohydrate 40.2, Fiber 2.5, Sugar 0.7, Protein 11.3
Tips:
- To ensure your eggs are perfectly hard-boiled, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then cover the saucepan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Immediately transfer the eggs to an ice bath to stop the cooking process.
- For the anchovy butter, use high-quality anchovies packed in olive oil. This will give the butter a rich, umami flavor. If you don't have anchovies on hand, you can substitute 1 tablespoon of fish sauce.
- Use a good-quality baguette for the crostini. A stale baguette will not be able to hold up to the toppings. If you don't have a baguette, you can use another type of bread, such as a ciabatta or sourdough.
- To make the crostini, slice the baguette into 1-inch thick slices. Brush the slices with olive oil and then toast them in a preheated oven until they are golden brown and crispy. You can also toast the crostini in a toaster oven or on a grill.
- Once the crostini are toasted, top them with the hard-boiled eggs, radish slices, and anchovy butter. You can also add other toppings, such as chopped chives, parsley, or a squeeze of lemon juice.
Conclusion:
Hard-boiled eggs with radishes and anchovy butter crostini are a simple but delicious appetizer or snack. They are perfect for a party or potluck, and they can also be enjoyed as a light lunch or dinner. The combination of flavors and textures in this dish is sure to please everyone at the table.
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