Poached Egg with Ricotta
By chef Marco Giampaoli
Elegant breakfast dish or light brunch. A combination of creamy ricotta, spinach, and peas with a poached egg.
- 18 min
- total
- Medium
- level
6 min prep · 12 min cook
What you will need
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Ricotta 75 g -
Eggs 1 pcs -
Bread 1 slice -
Fresh Spinach 0.25 pcs
-
Green Peas 50 g -
Lemon 0.25 pcs -
Apple Cider Vinegar 1 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍳🥬✨
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Bring the water to a boil. Bring the water for poaching eggs to a gentle boil over medium heat
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Saute the vegetables. Heat the olive oil in a pan, add the peas and baby spinach, and saute over medium heat for 2-3 minutes, season with salt and pepper, and you can lightly mash the mixture
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Season the ricotta. In a bowl, mix the ricotta with lemon juice, lemon zest, salt, and pepper
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Toast the bread. Toast the slice of bread in a pan or toaster over medium heat until golden brown, about 2-3 minutes
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Poach the egg. Crack the egg into a bowl with a little vinegar, pour it into the vortex created in the hot water, and poach over low heat for 2.5-3 minutes, then remove with a slotted spoon
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Assemble the plate. Place the toasted bread on a plate, spread on the ricotta, add the warm peas with spinach, and place the poached egg on top
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Season and serve. Season with pepper, drizzle with olive oil, and serve 🍽️✨
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