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Stovetop, Pot (small), Grater, Frying pan
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
Using a spoon, create a whirlpool in the water. Gently drop an egg into the center. Cook for 2 min. (Cook the eggs one at a time.)
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 & place it into a bowl.
Step 8
Add the ricotta, thawed peas, lemon zest, lemon juice & a drizzle of oil. Season with salt & pepper. Mash it all together with a fork.
Step 9
Toast the brioche in a toaster or broiler.
Step 10
Spread the ricotta-pea mixture over the toasts. Top each with a poached egg. Season with salt, pepper & a drizzle of oil. Enjoy!
Average estimated amount for one serving
Energy | 559 cal. |
Fat | 41g |
Carbohydrates | 28g |
Protein | 20g |
Fiber | 9g |
On average, one serving of the recipe "Poached Egg & Ricotta Brioche" contains 559 Energy, 41 g of Fat, 28 g of Carbohydrates, 20 g of Protein, 9 g of Fiber.