Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan
Servings 1
Equipment
- Small skillet
- Small Saucepan
- Poaching Cup or Ramekin
Ingredients
- 1 slice bacon
- 1 cup of leftover roasted vegetable Israeli couscous
- 1 egg
- 2 tsp Parmesan cheese shredded
- 1 tsp fresh parsley chopped
- Sea salt and freshly cracked pepper, to taste
Instructions
- If you don't have leftover couscous, see the recipe here.
- Cook the bacon in a small skillet over medium heat until crispy.
- Remove bacon from the skillet and place it on paper towels. Once cool, break into crumbles.
- Heat the leftover couscous in the same small skillet with the bacon grease, and cook, stirring occasionally, for 2-3 minutes.
- Meanwhile, steam the egg in a small saucepan with a few inches of water and bring to a boil over medium-high heat.
- Add a poaching cup that has been coated with butter or olive oil 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 cooked through but the yolk is still soft.
- Immediately remove the poaching cup from the pan of water.
- To serve, 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. Season with sea salt and freshly cracked black pepper, to taste.
- Serve immediately. enjoy.