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
Cuisine: Korean
Ingredients: 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

Category Brunch

Prep 20 minutes

Cook 10 minutes

Style Korean

Technique Boiling

Diet Friendly Vegetarian

Daily Recipe: May 24, 2026

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.

Additional

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.