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This blog post was originally published on May 9th, 2019.
Are you looking for a special brunch item to serve this Easter? My Fried Egg Toasts with Herb Butter are a great option and will be a fan favorite, trust me! Their presentation is so beautiful and they taste amazing – a win-win when hosting.
As a departure from Avocado toasts, let’s focus on Egg Toasts! You don’t have to throw the baby out with the bath water! I love an egg for brunch, but it’s also nice to make it a tad fancier. This Fried Egg Toast with Herb Butter and radishes has the wonderful earthiness of a crusty whole grain toast and a perfectly fried egg– as well as the freshness of a butter coating that is chock full of zesty, fresh herbs. Such a winning combo! The radishes on top give it some crunch as well.
You can make the herb butter a day ahead of time, and keep it in an airtight container, as well as slicing the radishes in advance– making this actually quite easy to prep for a party at home! This recipe makes two toasts.
Ingredients…
- 1 tbs fresh parsley, minced
- 1 tbs fresh dill, minced
- 1 tbs fresh basil, minced
- 1 tbs fresh chives, minced
- 1 clove garlic, crushed
- 2 slices of hearty, grainy bread
- 1 pinch lemon zest
- 1/2 stick butter, softened
- 1 pinch kosher salt
- A few grinds of black pepper
- 1/2 cup radishes, sliced thin
- 2 eggs
- 1 tbs Olive Oil
Begin by creating your herb butter. Mix your minced herbs into your softened butter and combine well. It should be very herb-heavy. Add your lemon zest to the butter. Heat a nonstick skillet on medium and add 1 tablespoon of olive oil to the pan. Crack two eggs in the pan, and gently use a spoon to baste the eggs with the oil surrounding them as they cook. Meanwhile, toast two slices of your grainy bread! When toasted, top with a good shmear of the herb butter. When cooked to your liking, remove the eggs from the pan, and place them on top of the toasts. Top with a sprinkle of sliced radishes and a few pieces of minced herbs. Enjoy!
Fried Egg Toasts with Herb Butter
Ingredients
- 1 tbsp fresh parsley, minced
- 1 tbsp fresh dill, minced
- 1 tbsp fresh basil, minced
- 1 tbsp fresh chives, minced
- 1 clove garlic, crushed
- 2 slices hearty, grainy bread
- 1 pinch lemon zest
- 1/2 stick butter, softened
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/2 cup radishes, sliced thin
- 1 tbsp extra virgin olive oil, extra virgin
Instructions
- Begin by creating your herb butter. Mix your minced herbs in to your softened butter and combine well. It should be very herb-heavy.
- Add your lemon zest to the butter.
- Heat a nonstick skillet on medium and add 1 tablespoon of olive oil to the pan.
- Crack two eggs in the pan, and gently use a spoon to baste the eggs with the oil surrounding them as they cook.
- Meanwhile, toast two slices of your grainy bread!
- When toasted, top with a good shmear of the herb butter.
- When cooked to your liking, remove the eggs from the pan, and place on top of the toasts.
- Top with a sprinkle of sliced radishes and a few pieces of minced herbs.
- Enjoy!
Nutrition
Photographs by Julia Dags
How did you get the eggs to look that perfect!? Also what kind of bread did you use??
The basting with olive oil as described in the recipe really helps. Also a good nonstick pan!
Girl you came to PLAY. This looks amazing.
LOVE THIS.
SPEAKING OF FOOD, DID YOU READ THIS Q/A, THOUGHT OF YOU AFTER LAST Q.
https://www.newyorker.com/culture/the-new-yorker-interview/michael-imperioli-knows-art-cant-save-us?utm_source=nl&utm_brand=tny&utm_mailing=TNY_Daily_032424&utm_campaign=aud-dev&utm_medium=email&utm_term=tny_daily_digest&bxid=6543fcbcac946badf004fa0a&cndid=75682060&hasha=68cac54708a7d55342c19c2bbf06812b&hashb=0befc01b235ab9fa25dcb0031a69b61da4671e95&hashc=d9ab61773249298a51051f80da14068f0ed2a143d38491150767408185ee4e45&esrc=register-page&mbid=CRMNYR012019