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Fried Egg on Toast with Salted Herb Butter and Radishes

['3/4 cup mixed tender herbs (such as parsley, dill, basil, chives, and/or tarragon), plus sprigs for serving', '1/2 cup (1 stick) 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, plus more', '1/2 teaspoon freshly ground black pepper, plus more', '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 a 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.
Herb butter can be made 1 week ahead. Cover and chill.

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