Toasted Pumpernickle with Smoked Mussels
4 slices of pumpernickel
12 smoked mussels from your favorite deli or grocer
4 good quality eggs
1 bunch of breakfast radish
4 tbsp gremolata
1 tbsp olive oil
1/4 bunch of flat-leaf parsley, finely chopped
1 clove of garlic, minced
1/3 lemon, zested
1 tsp capers
Cut radish into quarters, leaving the tops on.
Gently mix in a bowl with olive oil and a pinch of salt.
Fry eggs sunny side up.
Toast pumpernickel and place fried egg on top.
Arrange 4 mussels and 4 radish pieces on the fried egg.
Spoon 1 tbsp of gremolata over the top.
Season with salt and cracked pepper to taste.