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Ingredients (13)

4	eggs — jumbo

COUSCOUS CAKES:

	canola oil
100 g	mushrooms — finely chopped
6	cherry tomatoes — finely chopped
1/2	red onion — finely chopped
125 ml	stock — vegetable
	salt and freshly ground black pepper
250 ml	couscous

HERB SAUCE:

3 Tbs	fresh parsley — finely chopped
150 g	cottage cheese — fat-free, smooth
2 Tbs	milk — fat-free
1 tsp	Dijon mustard
	salt and freshly ground black pepper

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Method:

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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