Bring a small saucepan of water to a gentle simmer (not a rolling boil). Heat to the point where small bubbles collect on the bottom and slowly rise — about 180–190°F (82–88°C) if you have a thermometer. Poaching at a gentle simmer keeps the egg white tender and prevents the fragile white from shredding in strong agitation.

While the water heats, prepare the lemon‑chive ricotta: in a small bowl combine the ricotta, lemon zest, 1 tsp lemon juice, chopped chives, a pinch of flaky sea salt and a few turns of freshly ground black pepper. Stir vigorously for 20–30 seconds to loosen the ricotta and build a silky, spreadable texture — this incorporates air and helps the ricotta sit light on the toast.

Toast the sourdough until the surface is deeply golden and crisp but still slightly tender inside (about 2–4 minutes in a toaster or 1–2 minutes per side in a hot skillet). A well‑toasted surface gives a contrast to the creamy ricotta and prevents sogginess once the runny egg is added.

Create a gentle whirlpool in the simmering water by stirring with a spoon; this centers the egg white as it cooks. Crack the egg into a small ramekin or cup (this makes it easier to slide into the water without breaking the yolk). Reduce any vigorous movement in the pot so the surface is calm before adding the egg.

Slide the egg from the ramekin into the center of the whirlpool. Let it cook undisturbed for 3 minutes for a set white and runny yolk (3¼–3½ minutes if your egg is very cold). Resist the urge to stir or lift the egg; lifting can cause the white to break and lose shape.

While the egg cooks, assemble the vegetables: toss the thinly sliced radishes and pea shoots in a small bowl with the teaspoon of extra‑virgin olive oil, a pinch of flaky sea salt and a few grinds of black pepper. The oil seasons the delicate greens and mellows the radishes’ bite.

Using a slotted spoon, lift the poached egg from the water and gently blot the bottom on a paper towel to remove excess water (this prevents the toast from getting soggy). If the white has loose bits, trim them with the edge of the spoon for a cleaner presentation.

Spread the lemon‑chive ricotta generously over the warm toast. Warm bread slightly softens the ricotta and releases the lemon aroma, making the flavors more pronounced.

Top the ricotta with the dressed radishes and pea shoots, arranging them for visual contrast: a little pile of pea shoots, a fan of radish slices. Place the soft‑poached egg gently on top and finish with a tiny drizzle of olive oil, a pinch of flaky sea salt, a crack of black pepper and a tiny pinch of chili flakes if using. The finishing salt and oil amplify flavor and add shine.

Serve immediately. Break the yolk with a fork at the table so it spills over the ricotta and soaks into the toast, creating a silky sauce that ties all components together.