I’m always looking for quick, but tasty ways to make a breakfast or lunch. This would be great for both. The recipe mentions, when you have some herbs threatening to go past their prime, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

3/4 cup mixed tender herbs (parsley, dill, chives, ect.)

1/2 cup 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

1/2 teaspoon freshly ground black pepper

1/2 cup thinly sliced trimmed mixed radishes

4 slices of bread, toasted

4 Olive Oil - basted fried eggs

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 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.