Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan
by Pam on April 23, 2013
I love eating eggs with leftovers. As I was eating dinner last night I envisioned the leftover couscous[1] with a steamed egg and a bit of bacon, parmesan, and parsley sprinkled on top. I made it for lunch today and it was AMAZING. I will seriously make this recipe again and again. I wish I had more leftover couscous so I could make this dish for lunch again tomorrow. I highly recommend this recipe!
If you don’t have leftover couscous[2], see recipe here[3].
Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.
While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.
Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.
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Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan
Yield: 1
Prep Time: 5 min.
Cook Time: 5 min.
Total Time: 10 min.
Ingredients:
1 slice of lean bacon
1 cup of leftover roasted vegetable Israeli couscous
1 egg
2 tsp Parmesan cheese, shredded
1 tsp fresh parsley, chopped
Directions:
If you don’t have leftover couscous, see recipe here.
Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.
While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.
Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.
Recipe and photos by For the Love of Cooking.net
References
- ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
- ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
- ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
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