Bring the peas to room temperature and zest the lemon. If peas are cool from the fridge, leave them out while you prep — peas taste sweeter at room temperature. Grate the lemon zest (avoid the bitter white pith) and set aside so the citrus oils are bright and ready to use.

Make the lemon-ricotta spread: in a small bowl, stir the ricotta with the lemon zest, a pinch of sea salt and half the chopped chives (reserve the rest for garnish). Mixing the zest into the ricotta allows the citrus oils to disperse, giving an even, aromatic lift to every bite.

Toast the sourdough: heat a nonstick skillet over medium heat, add 1 tsp olive oil per slice (2 tsp total) and gently toast each slice 1–2 minutes per side until golden. Toasting in oil (instead of plain dry toasting) gives the bread a glossy crust and helps it stand up to the creamy eggs and ricotta without sogging.

Warm the peas: in a small saucepan or the same skillet used for toasting, add the peas with a tablespoon of water and a pinch of salt. Cover and steam over medium-low heat 2–3 minutes until bright green and tender-crisp. Quick steaming preserves the pea’s fresh flavor and texture; avoid overcooking so they retain pop and sweetness.

Beat the eggs gently: in a medium bowl whisk together the eggs and 2 tbsp whole milk until just combined (don’t over-whisk — you want some texture). Season lightly with a pinch of salt and pepper. The milk slightly loosens the eggs so they set more softly and slowly, helping create a custardy scramble.

Heat the pan for the eggs: place a 10–12 inch nonstick skillet over low heat and add the butter (2 tsp). Let the butter melt gently and foam but not brown — low, controlled heat is key to soft, custardy eggs because it prevents the proteins from tightening and squeezing out moisture.

Cook the eggs low and slow: pour the beaten eggs into the warm pan. Using a silicone spatula, stir continuously with slow, gentle folds — scrape the bottom and sides to bring uncooked egg to the surface. Cook until just-set but still glossy and slightly runny (this will take about 4–6 minutes on low). Remove from heat a hair before perfect doneness because residual heat will finish them (carryover cooking).

Finish the eggs off-heat: off the stove, fold in the remaining chopped chives and a final pinch of salt and pepper. Finishing off the heat stops cooking immediately and preserves the silky texture; adding herbs off-heat preserves their bright color and aroma.

Assemble the toasts: spread ~2 tbsp of the lemon-ricotta mixture evenly on each hot toasted sourdough slice (the warmth helps the ricotta loosen). Top the ricotta with an even layer of the warm peas, then gently mound the soft-scrambled eggs on top.

Garnish and finish: scatter the thin radish slices over the eggs for crunch and peppery bite, drizzle a light thread of extra-virgin olive oil if desired, and finish with a little more lemon zest, a crack of black pepper and a small pinch of flaky sea salt. Serve immediately so the eggs remain pillowy.