Soft Eggs with Green Goddess Dressing & Brown-Butter Breadcrumbs

Put a large pot of water on to boil.

To prepare dressing: Combine crème fraîche, mayonnaise, basil, chives, parsley, anchovies, lemon zest and juice, vinegar, tarragon, salt and pepper in a blender. Puree until smooth. Set aside.

To prepare breadcrumbs: Pulse bread in a mini food processor until finely ground. Melt butter in a small skillet over medium heat until beginning to brown, 1 to 2 minutes. Add the breadcrumbs; cook until the butter is absorbed and the breadcrumbs are light brown, 1 to 2 minutes. Transfer to a small bowl and let cool.

To prepare eggs: Set a bowl of ice water near the stove. Using a spoon, gently lower eggs into the boiling water. Reduce heat to maintain a rapid simmer. Cook for 7 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes. Peel the eggs and slice in half.

Arrange the eggs, cut-side up, on a platter. Spoon 1/3 cup dressing over them (reserve the remaining dressing for another use) and sprinkle with the breadcrumbs. Garnish with radishes, if desired.