Couscous cakes with poached egg and herb sauce

The perfect weekend breakfast when you have a little more time to knock together this delicious dish that’s big on flavour.
recipe, couscous, eggs, herbs,sauce

Recipe from: 19 January 2016
Preparation time: 15 min
Cooking time: 15 min


  • 4
    jumbo or extra-large eggs
  • Canola oil
  • 100
    mushrooms, finely chopped
  • 6
    cherry tomatoes, finely chopped
  • 1/2
    red onion, finely chopped
  • 125
    light vegetable stock
  • salt and black pepper
  • 250
  • 3
    finely chopped parsley, sage and mint
  • 150
    fat-free smooth cottage cheese
  • 2
    fat-free milk
  • 1
    Dijon mustard
  • salt and milled pepper
Servings: Change Serving


In a non-stick pan, add a dash of canola oil and sizzle the mushrooms, tomatoes and onion for a couple of minutes. Pour in the stock and grind in salt and pepper to taste. Stir in the couscous, remove from the heat and cover with a lid. Allow the couscous to absorb the stock for about 5 minutes. Loosen with a fork to prevent caking. Spoon couscous into muffin tins and press down lightly.

Whisk together the sauce ingredients. Season to taste.

Bring a medium pot of water to the boil. Using a whisk, stir the water to create a whirlpool and crack the eggs as quickly as possible into the boiling water. Replace lid, remove from the heat and let eggs cook for about 3-5 minutes. Lift eggs from the water with a slotted spoon.

Carefully unmould the couscous cakes onto warm plates, position a poached egg on top and spoon over the herb sauce. Garnish with fresh herbs and serve immediately.

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Read more on: sauce  |  recipe  |  herbs  |  eggs  |  couscous

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