Poached Egg & Ricotta Brioche

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Your brunch has been leveled up!

Camille C.
Camille C.
942

5 minutes

Prep time

3 minutes

Cook time

503 cal.

Per serving

Utensils

Stovetop, Pot (small), Grater, Knife

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 (sliced)

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

View nutritional information

Energy503 cal.
Fat36 g
Carbohydrates27 g
Protein17 g
Fiber10 g

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.

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Poached Egg & Ricotta Brioche
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