This recipe is the perfect example of what I'm craving right now: a pop of green and some bright, spring flavor that still keeps the March chill at bay. See recipe. (Photo by Alex Lau, Styling by Sue Li) Our April cover recipe, this fried egg on toast employs herbs in one of my favorite ways: butter. I sub olive oil for half the butter, which not only adds some healthy fat but makes the butter super spreadable, even if it hangs out for a few days in the fridge.