Fried Egg on Toast with Salted Herb Butter and Radishes

Name: Fried Egg on Toast with Salted Herb Butter and Radishes
Yield: 4 servings
Ingredients: 1 3/4 cup mixed tender herbs (such as parsley, dill, basil, chives, and/or tarragon), plus sprigs for serving; 1 1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces; 1 1/2 teaspoon finely grated lemon zest; 1 2 teaspoons fresh lemon juice, plus more for drizzling; 1 1 teaspoon kosher salt, plus more; 1 1/2 teaspoon freshly ground black pepper, plus more; 1 1/2 cup thinly sliced trimmed mixed radishes; 1 4 slices of bread, toasted; 1 4 Olive Oil–Basted Fried Eggs

From the kitchen of Carly

Creamy herb butter melts into warm toast, crowned with a perfectly fried egg and bright, peppery radishes. Fresh herbs and lemon keep it light while the butter keeps it rich. Simple, elegant breakfast that tastes like you tried harder than you did.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup mixed tender herbs (such as parsley, dill, basil, chives, and/or tarragon), plus sprigs for serving
11/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
11/2 teaspoon finely grated lemon zest
12 teaspoons fresh lemon juice, plus more for drizzling
11 teaspoon kosher salt, plus more
11/2 teaspoon freshly ground black pepper, plus more
11/2 cup thinly sliced trimmed mixed radishes
14 slices of bread, toasted
14 Olive Oil–Basted Fried Eggs

Instructions

Pulse 3/4 cup herbs in a food processor until finely chopped. Add butter, lemon zest, 2 tsp. lemon juice, 1 tsp. salt, and 1/2 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.