Jammy Egg Toasts with Gochujang Pea Smash

Ingredients

For 4 servings

• 400 g peas, thawed
• 200 g edamame, thawed
• 4 piece thick slices sourdough
• 6 piece eggs
• 6 piece radishes, thinly sliced
• 3 piece scallions, sliced
• 8 piece perilla or mint leaves, torn
• 1 piece lemon, zested and juiced
• 1 piece garlic clove, grated
• 23 g gochujang
• 15 g white miso
• 20 g tahini
• 30 g soy sauce
• 30 g rice vinegar
• 6 g honey
• 6 g black sesame seeds
• 28 g unsalted butter, softened
• 28 g olive oil
• Flaky salt, to taste
• Black pepper, to taste

Method

1. 1

   Boil the eggs for 7 minutes for jammy centres, cool and peel.

2. 2

   Quick-pickle the radishes in a little soy sauce, rice vinegar and honey.

3. 3

   Blend most of the peas and the edamame with the gochujang, miso, tahini, lemon, garlic and a little oil into a textured smash; fold in the reserved peas.

4. 4

   Toast the sourdough and butter lightly while warm.

5. 5

   Spread each toast with the pea smash and add halved eggs, yolks up.

6. 6

   Top with pickled radish, scallions, perilla and black sesame, and drizzle with a little soy-lemon oil.