Couscous Breakfast Cups
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 7 large eggs
- • 50 g giant couscous (we used wholewheat giant couscous, but it doesn't have to be wholewheat)
- • 1/2 vegetable stock cube
- • 4 spring onions (chopped)
- • 4 slices cooked ham (chopped)
- • 5 cherry tomatoes (cut in half)
- • 1 small handful fresh parsley (chopped finely)
- • sea salt (to taste)
- • freshly ground black pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
Pre heat the oven to 180°C.
Dissolve the veg stock cube in the correct amount of boiling water to cook the couscous. Cook the couscous in the stock according to the instructions on the pack - it usually takes about 6-8 minutes.
Meanwhile spray 10 silicone muffin cups with a little low-calorie cooking spray.
Crack the eggs into a decent sized jug and whisk with a fork until they are mixed well. Add the chopped parsley and season with sea salt and freshly ground black pepper. Stir and set aside.
When the couscous is cooked, drain well and set aside.
Divide the ham and spring onion equally between the 10 muffin cups, then spoon in the cooked couscous into each cup. Place 1 half of tomato on top of the couscous, skin side up.
Pour the egg mixture into the muffin cups, splitting it equally. Cook for 20 minutes or until they are set and golden brown.