Name: Spring Pea & Lemon Ricotta Toast with Soft‑Boiled Eggs and Radish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Modern European / Brunch
Ingredients: 8 whole Large eggs; 320 g Sourdough bread (about 80 g per serving); 180 g Whole‑milk ricotta; 200 g Fresh shelled peas (lightly blanched); 2 small Lemon (zest and juice); 24 leaves Fresh mint leaves, torn; 4 Tbsp Fresh chives, finely chopped; 12 small Radishes, thinly sliced; 60 g Baby arugula or microgreens; 4 tsp Extra‑virgin olive oil; 4 tsp Unsalted butter; 4 pinch Aleppo pepper or red chili flakes (optional); 1 Tbsp + pinch Salt for blanching and egg water

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