4 servings
Prep: 15 mins,
Cooking: 15 mins
The perfect weekend breakfast when you have a little more time to knock together this delicious dish that’s big on flavour.
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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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