Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
I learned how to poach my first egg while working at a lakeside resort in Minnesota. We served Eggs Benedict to hundreds of hungry guests every weekend during brunch. Poached eggs are a beautiful thing. The gooey golden yolk encased inside the egg white is a perfect topping for this simple-to-make bowl recipe.
“Be faithful in small things because it is in them that your strength lies. Spread love everywhere you go. Let no one ever come to you without leaving happier.” – Saint Mother Teresa
Ingredients
- 1 1/2 cups uncooked couscous
- 2 tablespoons olive oil
- 2 Tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup pitted Kalamata olives, sliced in half
- 1 cup cherry tomatoes, sliced in half
- 4 large eggs
- 1 Tablespoon white vinegar
- 1/2 cup fresh parsley, chopped
Instructions
- Cook couscous according to package directions. Cool slightly and transfer to a large mixing bowl.
- Stir in olive oil, lemon juice, salt, and pepper. Divide between 4 bowls.
- Top each bowl with some ricotta cheese, olives, and tomatoes.
- Bring a medium size saucepan of water to a boil.
- Gently crack each egg into a custard cup or small bowl.
- Stir the vinegar in the boiling water, swirling the water with your spoon, creating a vortex.
- One at a time, add two eggs to the middle of the swirling water. Cover the saucepan with a lid, remove from heat, and let eggs sit undisturbed for 5 minutes.
- Using a slotted spoon, remove the eggs and place one on top of each couscous bowl. Repeat this process with remaining eggs.
- Garnish each bowl with some fresh parsley, season with a little more salt & black pepper, and serve immediately.
