• Preheat the oven to 300°F.
• Place the scallions, eggs, half and half, and salt in a bowl and whisk to combine. Pour the mixture into an 8x8 pan and place the pan in the center of a 9x13 casserole dish. Pour boiling water into the casserole dish until the waterline reaches halfway up the side of the pan with the eggs.
  3 scallions, 8 large eggs, ¾ cup half and half, ¾ tsp salt
• Cover the eggs with tin foil and place the casserole dish in the oven. Bake for 15 minutes then remove the foil and bake for another 15. The eggs should be fully set.
• Take the eggs out of the water bath and let them cool for at least 10 minutes before slicing them into six patties. **

For the Slaw

• While the eggs are cooling, place the radish and kohlrabi in a large bowl and set aside.
  2 kohlrabi bulbs, 1 watermelon radish
• In a small bowl, whisk to combine the mayo, vinegar, garlic, honey, salt, and celery seed. Pour the mixture over the kohlrabi and radish and toss to coat. Chill until ready to serve.
  ⅓ cup mayo, 1 clove garlic, 2 tbsp apple cider vinegar, 1 tsp honey, ½ tsp salt, ½ tsp celery seed

For the Greens

• Fry the pancetta until crispy in a large cast-iron skillet. Set the pancetta aside.
  12 slices rolled pancetta
• Place the kohlrabi greens in the skillet and toss in the rendered pancetta fat. Sauté until the greens wilt and become tender, about five minutes. Stir in the vinegar and taste and season accordingly with salt.
  1½ cup kohlrabi greens, 1 tbsp apple cider vinegar

To Assemble

• Split the English muffins and place the bottoms on a small baking sheet. Place the muffins under the broiler and toast until golden.
  6 English muffins
• Take the baking sheet out of the oven and top the toasted bottoms with some of the kohlrabi greens, two pieces of the fried pancetta, an egg patty, and a slice of havarti cheese. Place the top pieces of the English muffin on the baking sheet as well and pop everything under the broiler. Cook until the cheese melts.
  1 batch Kohlrabi Greens, 1 batch Scallion Egg Patties, 6 slices herbed havarti
• Top each egg patty with a pile of the slaw and garnish with fresh parsley. Place the toasted top bun on top and serve immediately.
  1 batch Kohlrabi Slaw, ¼ cup fresh curly parsley