Poached Egg & Ricotta Brioche

Your brunch has been leveled up!

Camille C.
Camille C.
5 minutesPrep time
3 minutesCook time
559 cal.Per serving

Utensils

Stovetop, Pot (small), Grater, Frying pan

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

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.)

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 & place it into a bowl.

Lemon
Peas (frozen)
Ricotta cheese
Avocado

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.

Brioche (loaf)

Step 9

Toast the brioche in a toaster or broiler.

Egg

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!

Nutrition facts

Average estimated amount for one serving

Energy559 cal.
Fat41g
Carbohydrates28g
Protein20g
Fiber9g

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.

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Poached Egg & Ricotta Brioche
Easy