Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan
I have always loved eating yolky eggs with leftovers. As I was eating dinner last night, I envisioned the leftover couscous topped with a steamed egg, bacon crumbles, and parmesan. I made this steamed egg over roasted vegetable Israeli couscous with bacon and parmesan recipe for lunch today, and it was AMAZING. This simple, healthy, and tasty breakfast was a great way to use up leftovers!
Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan
Ingredients:
- 1 slice of bacon
- 1 cup of leftover roasted vegetable Israeli couscous
- 1Â egg
- 2 tsp Parmesan cheese, shredded
- 1 tsp fresh parsley, chopped
- Season with sea salt and freshly cracked black pepper, to taste
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 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.
Serve immediately. enjoy.
Equipment
- 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.Â
- 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.
This looks delicious! Eggs make everything taste better, doesn’t it? 🙂 Love the color and texture of this dish.
Love this! And yes, top everything with a runny yolk and I’m there!
Pam, This looks very colourful and delicious!!
I’d sure eat that. I like the shot with the fork in the egg.
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!
Fantastic use of leftovers, Pam!
So what is a poaching cup? One of those little pyrex cups?
Yes, a pyrex cup works. I have a silicone one that works really well too.
Pam
Very tasty, I love Israeli Couscous!!
What a delicious, easy and colorful dish! So irresistible, Pam!
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I have been curious about Israeli couscous and here is your scrumptious recipe. Love the egg on top. Thanks for making my mouth water and for sharing the recipe.:)
Larry at Big Dude’s Eclectic Ramblings often puts eggs atop leftovers for breakfast. Ah, if I only knew what leftovers are!
Yay for breakfast leftovers! I’m definitely down with the fried egg on top (my favorite!).
mmmm, what a great idea! i need that cous cous in my life stat!
Great way to use your leftovers. Looks so yummy.
Great use of leftover, Pam. This looks so yum!
that couscous is dynamite, and i’m really a big fan of steamed eggs–it’s my new method of choice!
I made a version of this last week and it was absolutely delicious! Thank you 🙂 http://lemonandcheese.blogspot.co.uk/2013/05/roasted-veg-israeli-couscous-with.html