Fried Egg on Toast with Salted Herb Butter and Radishes

Servings: 4 servings

Source: Adapted from bonappetit.com

Ingredients:

• 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

Directions:

• 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.