Servings
Font
Back
0.0 from 0 votes

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Bring something special to the table with this well-loved recipe.

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

Ingredients

  • 1 lice of lean bacon
  • 1 cup of leftover roasted vegetable Israeli couscous
  • 1 egg
  • 2 tsp Parmesan Cheese shredded
  • 1 tsp fresh parsley chopped

Instructions

    Cup of Yum
  1. If you don't have leftover couscous, click on the link above for the recipe.
  2. 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.
  3. 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.
  4. 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.