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!

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

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Prep Time: 5

Cook Time: 5

Total Time: 10

Course: Breakfast

Cuisine: American

Servings:

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

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?

Pam says:

April 24, 2013 at 7:40 am

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.:)