Poached Egg & Ricotta Brioche

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Your brunch has been leveled up!

Camille C.
Camille C.
635

5 minutes

Prep time

3 minutes

Cook time

518 cal.

Per serving

Utensils

Stovetop, Pot (small), Grater

recipe

Vinegar (distilled white)

Step 1

Bring a pot of water to a gentle boil. Add a bit of vinegar.

Egg

Step 2

Break each egg into a separate small bowl.

Egg

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.

Peas (frozen)

Step 4

Defrost the peas.

Egg

Step 5

Transfer each cooked egg to a plate lined with paper towels.

Egg

Step 6

Trim the edges of the poached eggs (optional).

Avocado

Step 7

Peel the avocado. Remove the pit. Scoop out the flesh & add it to a mixing bowl.

Lemon
Peas (frozen)
Ricotta cheese
Avocado

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.

Brioche bread

Step 9

Toast the brioche slices in a toaster or hot pan.

Egg

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!

Nutrition facts

Average estimated amount for one serving

Energy518 cal.
Fat37 g
Carbohydrates29 g
Protein18 g
Fiber9 g

On average, one serving of the recipe "Poached Egg & Ricotta Brioche" contains 518 Energy, 37 g of Fat, 29 g of Carbohydrates, 18 g of Protein, 9 g of Fiber.

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Poached Egg & Ricotta Brioche
Easy