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.
Recipe information
Yield
4 servings
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
Preparation
Step 1
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.
Step 2
Place radishes in a medium bowl; drizzle with a little lemon juice and add a pinch of salt. Toss to combine.
Step 3
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:
Step 4
Herb butter can be made 1 week ahead. Cover and chill.
Recipe notes
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