Poached Egg & Ricotta Brioche

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!