Fried Egg On Toast With Salted Herb Butter And Radishes

¾ cup mixed tender herbs (such as parsley, dill, basil, chives, and/or tarragon), plus sprigs for serving

½ cup (1 stick) unsalted butter, room temperature, cut into pieces

½ teaspoon finely grated lemon zest

2 teaspoons fresh lemon juice, plus more for drizzling

1 teaspoon kosher salt, plus more

½ teaspoon freshly ground black pepper, plus more

½ cup thinly sliced trimmed mixed radishes

4 slices of bread, toasted

4 Olive Oil–Basted Fried Eggs

Pulse ¾ cup herbs in a food processor until finely chopped. Add butter, lemon zest, 2 tsp. lemon juice, 1 tsp. salt, and ½ tsp. pepper. Pulse to bring together.
Place radishes in a medium bowl; drizzle with a little lemon juice and add a pinch of salt. Toss to combine.
To serve, spread toast with herb butter and top each with a fried egg. Scatter dressed radishes over top along with a few sprigs of herbs.
Herb butter can be made 1 week ahead. Cover and chill.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Breakfast

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 20m