Soft eggs, creamy miso mayonnaise and a little gochujang make a savory salad for topping crisp sourdough. Chili crisp adds warmth and crunch, while fresh cucumber ribbons keep every bite light.
This is a modern lunch toast, not a traditional Japanese preparation. White miso gives the eggs a deep, savory flavor without needing much salt. Mayonnaise makes the salad creamy, while a small spoonful of gochujang adds gentle chili heat and an extra fermented flavor. Lemon juice balances that with acidity. Taste the dressing before adding extra salt: the saltiness of miso and chili crisp varies by brand.
The eggs are the heartiest part of this lunch, but the yolks are best when they’re not dry. Cook them until the whites are fully set and the yolks are still a little creamy. Let them cool after cooking before peeling; they’ll be easier to handle, and the mayonnaise won’t get warm. Roughly mash the eggs with a fork. A few larger pieces give them more bite than a completely smooth paste.
Sourdough bread is sturdy enough to hold the salad and becomes crisp on the outside when toasted. That contrast matters: otherwise, soft egg and creamy sauce can feel a little flat. Cucumber ribbons add juiciness and a fresh, cool counterpoint to the chili crisp. Use a vegetable peeler to shave them lengthwise from the cucumber, then lay them loosely on the toast so they stay light and don’t completely cover the eggs.
White miso is mild and works well here, but red miso is also an option. Use a little less and taste again, as its flavor is usually stronger and saltier. Don’t have gochujang? Leave it out for a milder salad; the chili crisp already adds heat. Another spicy chili paste works too, but add it little by little. Choose chili crisp with both oil and crunchy bits, so the topping is not only spicy but crisp, too.
Serve the toast as soon as you’ve assembled it, so the bread stays crisp. You can store the egg salad covered in the fridge and ideally use it within two days; keep the toast and cucumber separate until serving. Refrigerate the cooked eggs and salad promptly after preparing them, and don’t leave them at room temperature for more than two hours. This toast makes a lunch on its own, or you can serve it with a simple green salad.
Bring a saucepan of water to a boil. Carefully lower the eggs into the water and cook for 9 minutes. Cool them immediately in cold water and peel once they’re cool enough to handle.
In a bowl, stir the mayonnaise, miso, gochujang and lemon juice until smooth.
Roughly mash the peeled eggs with a fork and fold them into the miso mixture. Leave a few visible pieces of egg for extra bite.
Toast the sourdough until golden brown. Use a vegetable peeler to shave long ribbons from the cucumber.
Spread the egg salad over the toast. Arrange the cucumber ribbons on top and spoon over the chili crisp. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.