Fromage Frais, Radish & Egg Toasts

📝 Ingredients

• 4 slices wholemeal bread (about 40 g each)
• 150 g fromage frais
• 10 g fresh chives
• 1 tsp Dijon mustard
• 4 eggs
• 8 radishes (about 100 g)
• 1 tsp olive oil
• Fleur de sel, black pepper

🍴 Utensils

• Saucepan
• Toaster
• Bowl
• Paring knife
• Chopping board

📖 Steps

1. Bring a saucepan of water to the boil. Gently lower the eggs in with a spoon so the shells don't crack and cook for 10 minutes at a gentle boil, for a yolk that is set but still soft.
2. Pour away the hot water, fill the pan with very cold water and leave the eggs in it for 5 minutes: they peel more easily and the yolk won't turn green. Peel them by tapping the shell on the worktop, then rinse.
3. While they cook, finely snip the chives. In a bowl, mix the fromage frais, mustard, three-quarters of the chives, a pinch of fleur de sel and some pepper until smooth and creamy.
4. Wash the radishes, trim off the leaves and root, then cut into thin 2 mm slices. Pat them dry with kitchen paper so they don't make the toast soggy.
5. Toast the slices of bread in the toaster, or for 3 minutes under the grill, until golden and nice and crisp: they'll hold the topping better without going soft.
6. Spread the chive fromage frais generously over the still-warm bread. Cover with overlapping radish slices, then add 1 sliced egg to each toast.
7. Drizzle with a little olive oil and sprinkle with the rest of the chives, a little fleur de sel and a grind of pepper. Eat straight away, while the bread is still crisp.