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!
Average estimated amount for one serving
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.