Fried Egg On Toast With Salted Herb Butter And Radishes Recipes

FRIED EGG ON TOAST WITH SALTED HERB BUTTER AND RADISHES

Fried Egg on Toast with Salted Herb Butter and Radishes image

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

Provided by Chris Morocco

Categories Bon Appétit Breakfast Butter Herb Egg Lemon Radish Brunch Lunch Spring

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup mixed tender herbs (such as parsley, dill, basil, chives, and/or tarragon), plus sprigs for serving
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice, plus more for drizzling
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
1/2 cup thinly sliced trimmed mixed radishes
4 slices of bread, toasted
4 Olive Oil-Basted Fried Eggs

Steps:

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

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