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

Instructions

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.
2. Place radishes in a medium bowl; drizzle with a little lemon juice and add a pinch of salt. Toss to combine.
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.
4. Herb butter can be made 1 week ahead. Cover and chill.