Cut <quantity>2</quantity> large sourdough bread slices

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil and <quantity>6</quantity> garlic cloves to a pan over medium heat. Cook until the garlic gets golden brown and add the sliced bread. Toast until both sides are gold brown

Trim and cut <quantity>1<unit>bunch</unit></quantity> of wild hop shoots into medium pieces

Add <quantity>1<unit>tbsp</unit></quantity> of butter in the pan with the garlic. Cook over low heat

Pan-fry the hop shoots in the butter until the leaves just start to wilt

Add <quantity>20<unit>g</unit></quantity> of young linden leaves and buds

Season with salt and black pepper to taste

Transfer the hop shoots and linden leaves to a bowl

Halve <quantity>1<unit>bunch</unit></quantity> of radishes, leaving the greens on

Add <quantity>2<unit>tbsp</unit></quantity> of olive oil to a pan over medium heat. Crack open <quantity>1</quantity> egg

Season the egg with salt and black pepper to taste

Baste the top of the egg with oil from the pan to get a even cook

Add the radishes to the pan and baste the egg again

Add the hop shoots, the linden buds and <quantity>1</quantity> roasted garlic clove to the pan

Put a slice of toasted bread on a plate and add the egg on top

Add <quantity>½</quantity> of the the stir-fry radishes and hops

Top with <quantity>½</quantity> of the linden buds

Season with salt and black pepper to taste. Fry the second egg and baste it like the first. Plate it on the second piece of toast. The wild hops & linden leaves egg sandwich is ready

Enjoy this spring treat!