My kitchen gets hot in the summer. So, I tend to use the grill or stove top as much as possible. Today I woke up to a rainy, chilly morning. I decided to turn the oven on and roast up some yummy radishes for breakfast. They went along with scrambled eggs. They are simple to make, and you can change or add seasonings depending on what you like. I decided to go low maintenance and stick to the basics of salt, pepper and garlic powder.
I ran outside and picked some radishes and chives from the garden. I would have pulled a few more but I was getting soaked so decided what I had was good enough! The radishes are the purple plum variety from Bakers Creek Heirloom Seeds. I have had good luck with them. They are so pretty!
I rinsed everything off and chopped the radishes in half, removing the greens and ends. I try not to waste so I saved those extra parts for the chickens. I tossed the radishes into a little roasting dish with some peeled and cut up garlic cloves. I drizzled a little olive oil, salt, pepper, and garlic powder. Then I tossed until coated. I popped that in the oven for 20 minutes at 400 degrees Fahrenheit and started on the eggs.
I eat eggs, scrambles, over easy, sometimes even deviled, almost every morning. Today I went with scrambled. I crack two eggs, add about Tbsp. of milk, diced chives, salt and pepper then scramble up in a bowl.
I took the radishes out at 20 minutes and started cooking the eggs. I cook my eggs on a low heat in a buttered pan. I push the outside of the eggs in towards the center until the eggs are cooked through. This was tasty and a good choice instead of potatoes, not that I have anything against hash browns. They are my other go to in the morning, especially with the help of my air fryer.
Acorn & Birch 