shaved radish breakfast salad with jammy eggs and dukkah

SERVES 2 TO 4 AS A BREAKFAST OR LIGHT LUNCH I’m a slow riser, you might even say lazy in the mornings, and for me, making a breakfast salad is a wonderful way to ease into the day. Salad for breakfast? You might wonder, but this isn’t about eating a bowl full of lettuce the minute you open your eyes. Fresh, crunchy, peppery radishes with salty and rich feta cheese and eggs with runny yolks are the perfect thing to accompany dukkah here, a traditional Egyptian spice and nut mix. Did you know Egyptians began cultivating radishes even before the pyramids were built?

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

COOK: Bring water to a boil in a small pot and prepare an ice bath.

Step 2

Carefully add the eggs to the water and boil for 7 minutes. Transfer to the ice bath.

Step 3

PREP: Thinly slice 1 bunch radishes on a mandoline to about the thickness of a coin and add to the ice bath for a minute or two to crisp up. Pat dry on paper towels. Thinly slice 7 ounces (200 g) cheese.

Step 4

ASSEMBLE AND SERVE: On a serving plate or platter, arrange the sliced feta and radishes, then sprinkle with the leaves from 1 small bunch mint. Peel the eggs, cut in half lengthwise, and nuzzle them among the mint leaves.

Step 5

Drizzle with a generous glug of oil, flaky salt, pepper, and about ¼ cup (30 g) dukkah. Serve with (or on) a few slices of toast.