Step 1

Remove the tops from the radishes and carefully shave the roots on the thinnest setting of a mandolin while maintaining round slices

Step 2

Transfer them to a bowl of ice water while you prepare the rest of the dish

Step 3

(You can also refrigerate them in the water overnight

Step 4

)   Preheat the oven to 170°F (or slightly higher if your oven won't go that low)

Step 5

Pour the oil into a small oven-safe dish large enough to hold the egg yolks in a single layer

Step 6

Gently add the yolks to the oil

Step 7

If they are not completely submerged, add more oil to cover them

Step 8

Poach the yolks in the oven for 30 to 40 minutes, depending on your oven temperature; you want to have soft-poached warm yolks that are very gently cooked and still runny

Step 9

Remove the dish from the oven and set aside

Step 10

Drain the radishes from the water and dry them

Step 11

(Save the water and use it to water your plants or chickens

Step 12

) Spoon the creme fraiche into 6 small shallow bowls and use the back of your spoon to make a well in each portion

Step 13

Using a slotted spoon, transfer the yolks to the creme fraiche wells, reserving the oil

Step 14

Carefully and artfully distribute the radishes high and tight over the top of each yolk so you can barely see it

Step 15

Pick your flower petals (if using) and evenly distribute them over the top

Step 16

Drizzle a bit of the cooking olive oil over the plates, season with the flaky salt and serve