Bring a medium saucepan of water to a gentle boil and add 1 tablespoon salt. This seasoned water ensures the soft‑boiled eggs and peas pick up background seasoning while cooking.

Trim and rinse the shelled peas (200 g). When the water returns to a boil, add the peas and blanch for 60–90 seconds until bright green and just tender; immediately transfer to an ice bath to stop cooking and preserve color. Blanching cooks the peas through without turning them mealy and locks in their fresh sweetness.

Meanwhile, bring the same pot back to a rolling simmer (small bubbles). Using a slotted spoon, gently lower 8 large eggs into the water and start a timer for 7 minutes for large eggs (for a jammy, custardy yolk). Keeping the water at a gentle simmer prevents the eggs from bouncing and cracking.

While the eggs cook, prepare the lemon ricotta: in a bowl, whisk together 180 g whole‑milk ricotta, the finely grated zest of 2 small lemons, 4 teaspoons lemon juice (reserve extra if you like brighter acid), 24 torn mint leaves, and 2 tablespoons of the chopped chives. Season with 1/2 teaspoon flaky sea salt and a few grinds of black pepper. Whisking adds air so the ricotta is spreadable and silkier on the toast.

Drain eggs and plunge into an ice bath for 3–4 minutes to stop cooking and make peeling easier; reserve 1/3 cup of the pea blanching liquid (optional) to loosen ricotta if needed. Peel eggs carefully — chilling firms the white while preserving the soft yolk.

Drain the blanched peas well; roughly mash half the peas with a fork (or pulse briefly in a mini food processor) to create texture contrast with some whole peas left intact. Stir the mashed peas into the ricotta mixture (or spoon the ricotta on the toast and scatter the mashed and whole peas on top). Mashing brightens the pea flavor and helps the topping stay on the bread.

Heat a large skillet over medium heat. Brush both sides of 8 slices (320 g) sourdough with the 4 teaspoons melted unsalted butter and/or a little olive oil, and toast in the skillet 1–2 minutes per side until golden and crisp. Toasting with butter gives a nutty, caramelized edge and helps stand up to moist toppings.

Assemble the toasts: spread a generous couche (about 2–3 tablespoons) of the lemon‑mint ricotta + peas onto each toasted sourdough slice. The ricotta serves as a creamy barrier so the bread won't get soggy while adding tang and richness.

Halve the peeled soft‑boiled eggs lengthwise and place two halves (or one whole egg, halved) on each toast, yolk side up so it gently spills when cut. The warm egg yolk will mingle with the ricotta and peas for a luscious mouthfeel.

Top with baby arugula or microgreens (15 g per serving), thinly sliced radishes (3 small per serving), the remaining chopped chives, torn mint, a light drizzle (1 tsp per serving) of extra‑virgin olive oil, and a pinch of Aleppo or chili flakes if using. Finish with flaky sea salt and several grinds of black pepper. The microgreens and radish add peppery crunch that brightens the rich ricotta and egg.

Serve immediately so the toast remains crisp and the egg yolk is warm and slightly runny. Encourage guests to cut through the egg so the yolk coats the toppings — this creates a silky sauce.

Optional finishing touch: squeeze a little reserved lemon juice over the assembled toasts for extra lift right before serving.