Preheat the oven at 175°C.
Halve the radishes, cut the ends off the asparagus tips, cut the courgette into slices 0.5 cm thick, cut the shallots into wedges and the lemon into thin slices.
Brush a rimmed baking tray with half of the olive oil and divide the sliced vegetables with the broad beans and lemon slices on top. Mix the plain goat's cheese with finely chopped parsley, dill, chives, garlic and pepper. Break the eggs in several places above the vegetables and distribute the slices of goat's cheese on top. Season with pepper and salt.
Bake the tray in the oven for 25-30 minutes, until the egg has set and the vegetables are lightly roasted.
Meanwhile, finely chop the fresh herbs. Before serving, sprinkle the traybake with the herbs and drizzle with the rest of the olive oil.