From above, four thick slices of golden toast are spread with bright green pea-edamame smash, topped with halved jammy eggs, pale pink radish ribbons, black sesame seeds, scallions, and tiny herb leaves, arranged on a white platter with glossy chili oil swirls.

Jammy Egg Toasts with Pea-Edamame Gochujang Smash

Name: Jammy Egg Toasts with Pea-Edamame Gochujang Smash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups frozen peas thawed; 1 cup frozen shelled edamame thawed; 4 large thick slices country-style sourdough bread; 6 large eggs; 6 medium radishes very thinly sliced; 3 scallions thinly sliced; 8 small leaves perilla leaves or mint leaves torn; 1 lemon zested and juiced; 1 small garlic clove grated; 1 1/2 tablespoons gochujang; 1 tablespoon white miso; 1 tablespoon tahini; 2 tablespoons soy sauce divided; 2 tablespoons rice vinegar; 2 teaspoons honey; 2 teaspoons black sesame seeds; 2 tablespoons unsalted butter softened; 2 tablespoons extra-virgin olive oil or neutral oil divided; to taste flaky salt; to taste black pepper

Vibrant savory toasts with peas, eggs, pickles, and heat.

Category Brunch

Prep 20 minutes

Cook 10 minutes

Style Korean

Technique Boiling

Diet Friendly Vegetarian

Daily recipe · May 24, 2026

A little about this dish

These savory breakfast toasts take spring peas somewhere unexpected: blitzed with edamame, sesame, lemon, and a little gochujang into a vivid green smash that feels fresh and bold at once. Jammy eggs, quick soy-pickled radishes, and a shower of herbs make the dish distinctly Korean-inspired without leaning on the usual clichés, and the color contrast is stunning on the plate.

Ingredients (for 4)

Frozen peas — 2 cups — thawed
Frozen shelled edamame — 1 cup — thawed
Country-style sourdough bread — 4 large thick slices
Large eggs — 6
Medium radishes — 6 — very thinly sliced
Scallions — 3 — thinly sliced
Perilla leaves or mint leaves — 8 small leaves — torn
Lemon — 1 — zested and juiced
Small garlic clove — 1 — grated
Gochujang — 1 1/2 tablespoons
White miso — 1 tablespoon
Tahini — 1 tablespoon
Soy sauce — 2 tablespoons — divided
Rice vinegar — 2 tablespoons
Honey — 2 teaspoons
Black sesame seeds — 2 teaspoons
Unsalted butter — 2 tablespoons — softened
Extra-virgin olive oil or neutral oil — 2 tablespoons — divided
Flaky salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🥚💧⏲️

Bring a medium saucepan of water to a boil. Gently add the eggs and cook for 7 minutes for jammy centers. Transfer them right away to ice water, let cool completely, then peel.
Step 2 — 🌸🥣🍯

In a small bowl, toss the sliced radishes with 1 tablespoon soy sauce, rice vinegar, and honey. Set aside to lightly pickle while you prepare the other ingredients.
Step 3 — 🫛🌀🍋

Set aside 1/2 cup of the peas. In a food processor, blend the remaining peas, edamame, gochujang, white miso, tahini, lemon zest, 1 tablespoon lemon juice, grated garlic, 1 tablespoon olive oil, and 1 tablespoon water until mostly smooth but still a little textured. Fold in the reserved peas and season with black pepper and flaky salt if needed.
Step 4 — 🍞🔥🧈

Toast the sourdough slices until deeply golden. While still warm, spread each slice lightly with softened butter.
Step 5 — 🔪🥚🧂

Cut the peeled eggs in half. Season the cut sides with a tiny pinch of flaky salt and black pepper.
Step 6 — 🥪🫛🥚

Spread each toast generously with the pea-edamame smash. Arrange the egg halves on top with the yolks facing upward.
Step 7 — 🌿⚫🍋

Drain the radishes and pile them over the toasts. Top with scallions, torn perilla leaves or mint, and black sesame seeds. Drizzle with the remaining 1 tablespoon oil mixed with the last 1 tablespoon soy sauce and a few drops of lemon juice.
Step 8 — 🍽️✨🥂

Serve right away, or arrange the toasts on a large platter for brunch.

A final fox tip

If you want to make it even more substantial, add avocado slices or a spoonful of crispy rice on top for crunch. For a vegan version, skip the eggs and finish with extra pickled radish and toasted sesame. Kids can help mash the peas or decorate each toast with herbs and sesame seeds.