This certainly felt like a fancy breakfast! Runny egg yolk, fluffy cous cous – very decadent. The best part is, it took less than ten minutes to make, start to finish!
Poached eggs are the best breakfast. They seem so decadent and special, but once you get the hang of them it is quick and easy. The other plus about eating an egg is that they have good fats, only 70 calories, and paired with the right type of carbs they fill you up for hours.
Poached Egg Over Rosemary Cous Cous
1 cup chicken broth or water
Pat of butter
1 teaspoon fresh rosemary, chopped
3/4 cup cous cous (I like the Near East brand, Original Plain)
Bring broth (or water) and butter to just boiling and add rosemary and cous cous. Stir, then cover and remove from heat. Let it sit, covered, for five minutes.
In the mean time, bring a small saucepan with water to just below boiling and poach your egg. It takes about 3-4 minutes for whites to set. For poached egg tips, visit one of my previous poached egg posts here.
Scoop 1 cup of cous cous into a small bowl and save the rest for another time (rosemary cous cous is a very versatile side dish!). Slide poached egg on top of cous cous, salt and pepper to taste, and it’s time to eat!