Fried Egg on Toast with Salted Herb Butter and Radishes


Servings: 4 servings

Source: Adapted from


  • 1 envelope of Micro Herbs - all to butter
  • 1 envelope of Micro Greens - half to butter
  • 1 stick of softened butter, salted
  • Zest and juice of 1 lemon
  • 1/2lb of TCG Radishes, thinly shaved on a mandolin
  • 4 slices of artisan bread, toasted on both sides
  • 4 Fried Eggs
  • Olive oil 1 tbsp
  • Salt TT


  • Preheat oven to 200F
  • Chop the micro herbs and microgreens finely. In a mixing bowl, combine the herbs with the lemon juice and zest. 
  • Add the softened butter and mix thoroughly with a spatula or wooden spoon. This compound butter can be made up to a few days ahead of time. If doing so, allow it to soften at room temperature for at least 2 hours before using it.
  • Warm your toast and previously fried eggs gently in the oven. 
  • As they warm, dress your sliced radishes lightly in olive oil,  and salt. 
  • To assemble, spread an even layer of the compound butter on each slice of toast and top with a warm fried egg. Place the slice radishes atop and serve.

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