Fried Egg on Toast with Salted Herb Butter and Radishes

Fried Egg on Toast with Salted Herb Butter and Radishes
Ingredients Total Time Servings
9 None mins 4 servings

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Ingredients

  • 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

Instructions

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. Do Ahead: Herb butter can be made 1 week ahead. Cover and chill.

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