Make the quick‑pickled radishes: In a small bowl combine 2 tsp rice vinegar with 2 pinches sugar and a tiny pinch of salt. Add 60 ml (about 1/4 cup) warm water and stir until the sugar dissolves. Add the thinly sliced radishes (100 g) and press them down so they’re submerged. Let sit while you prep other components — the short soak (5–10 minutes) takes the raw edge off the radish, lightly softens it and brightens its flavor without losing crunch.

Soft‑boil the eggs for a jammy yolk: Bring a medium pot of water to a gentle rolling boil and reduce to a lively simmer. Use a spoon to lower the cold eggs straight from the fridge into the water. Set a timer for 6 minutes for a classic soft‑boiled yolk that’s set at the edges and custardy in the center (6–6½ minutes if your eggs are large and very cold). Immediately transfer eggs to an ice bath for 2 minutes to stop cooking and make peeling easier. This timing yields a silky yolk that will run slightly when cut but still hold on the toast.

Toast the bread: While the eggs cook, heat a large skillet over medium heat. Brush both sides of each bread slice with 1 tsp extra‑virgin olive oil (or 5 g butter per slice if you prefer a richer flavor) and toast in the dry skillet 1–2 minutes per side until golden and slightly blistered. Toasting on a pan instead of a toaster allows controlled browning and a little buttery contact with the skillet to develop savory notes and a crunchy exterior that resists the labneh’s moisture.

Season the labneh: In a small bowl fold the chopped chives (1 tbsp) and chopped dill (1 tbsp) into the labneh (90 g) with a pinch of flaky sea salt and a grind of black pepper and half the lemon zest (reserve the rest for finishing). This distributes herbs evenly and lets the lemon zest infuse the labneh with a lifted citrus brightness.

Assemble the base: Spread about half of the herbed labneh on each toasted slice, leaving a little border. The thick labneh acts as both flavor and a protective barrier: it prevents the bread from sogging as juices from the egg and radishes meet the toast.

Arrange the pickled radishes and greens: Drain the quick‑pickled radishes and scatter them over the labneh in an even layer. Add a small handful (about 15 g) of microgreens or baby arugula to each slice. The quick pickling tempers radish pepperiness and adds a bright acid note that balances the creamy labneh; the greens contribute peppery freshness and delicate texture.

Peel and halve the eggs: Gently tap and peel the eggs. Slice each egg in half lengthwise with a sharp knife. Place two halves on each toast, cut side up, so the glossy yolk sits on top. If the yolk is very runny, you can nestle it face down briefly to create a controlled run when cut.

Finish and season: Sprinkle the remaining lemon zest over the toasts, drizzle each with 1 tsp extra‑virgin olive oil, and finish with flaky sea salt and freshly ground black pepper to taste. The bright lemon zest and finishing oil lift the flavors; the flaky salt gives satisfying crunch and a burst of seasoning.

Serve immediately: Cut each toast in half if desired and serve right away so the egg yolk is warm and slightly runny. The contrast of crunchy toast, tangy labneh, crisp pickled radish and silky yolk is at its best hot from the skillet.