Poached Egg & Ricotta Brioche

5 minutesPrep time

3 minutesCook time

543 cal.Per serving

Ingredients for 1

1/2

Avocado

1/4 cup

Peas (frozen)

1 tbsp

Ricotta cheese

Egg

1 slice

Brioche bread (sliced)

1/4

Lemon

1 tsp

Vinegar (distilled white)

Stovetop, Pot (small), Grater, Knife

Step 1
Bring a pot of water to a gentle boil. Add a bit of vinegar.
Step 2
Break each egg into a separate small bowl.
Step 3
Be sure to cook the eggs one at a time! Using a spoon, create a whirlpool in the water. Gently drop an egg into the center of the whirlpool. Cook for 2 min & remove.
Step 4
Defrost the peas.
Step 5
Transfer each cooked egg to a plate lined with paper towels.
Step 6
Trim the edges of the poached eggs (optional).
Step 7
Peel the avocado. Remove the pit. Scoop out the flesh & add it to a mixing bowl.
Step 8
Zest the lemon into the bowl. Then squeeze in the lemon juice. Add the ricotta, thawed peas, salt, pepper & a drizzle of olive oil. Mash it all together with a fork.
Step 9
Toast the brioche slices in a toaster or hot pan.
Step 10
Spread the ricotta-pea mixture over the toasts. Top each toast with a poached egg. Season with salt, pepper & a drizzle of oil. Enjoy!