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Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

I love eating eggs with leftovers. As I was eating dinner last night I envisioned the leftover couscous 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!

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

How to Make a Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

If you don’t have leftover couscous, see the 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.

 Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast
Cuisine: American
Servings: 1

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

Instructions

  • If you don't have leftover couscous, click on the link above for the recipe.
  • 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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19 Comments

  1. I’ve heard about steamed eggs but never tried them. I tried steaming hardboiled eggs once because I was trying to get them like Jason’s Deli but alas, no luck!

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