Name: Fried Egg on Toast with Salted Herb Butter and Radishes
Yield: 4 servings
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

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Michael Graydon + Nikole Herriott

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 notes