Is there anything better than a loaded toast for breakfast? This one has some quick pan-roasted radishes and a delicious herb butter with red scallions!
¾ cup mixed tender herbs (such as parsley, dill, basil, red scallion), plus more red scallions 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
1 cup chopped radishes
Salt, to taste
Red pepper flakes, to taste
1 egg, fried
Piece of toast
1. Pulse ¾ cup herbs in a food processor until finely chopped. Add butter, lemon zest, 2 tsp. lemon juice, 1 tsp. salt, and ½ tsp. pepper. Pulse to bring together. Set aside
2. In a skillet roast radishes in a little bit of olive oil. Season with salt and red pepper flakes. Cook until tender.
3. Toast a thick piece of bread. Slather with herb and scallion butter. Top with fried and egg and more sliced red scallions and red pepper flakes.
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