Stovetop, Pot (small), Grater
Bring a pot of water to a gentle boil. Add a bit of vinegar.
Break each egg into a separate small bowl.
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.
Defrost the peas.
Transfer each cooked egg to a plate lined with paper towels.
Trim the edges of the poached eggs (optional).
Peel the avocado. Remove the pit. Scoop out the flesh & add it to a mixing bowl.
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.
Toast the brioche slices in a toaster or hot pan.
Spread the ricotta-pea mixture over the toasts. Top each toast with a poached egg. Season with salt, pepper & a drizzle of oil. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Poached Egg & Ricotta Brioche" contains 503 Energy, 36 g of Fat, 27 g of Carbohydrates, 17 g of Protein, 10 g of Fiber.