CousCous Porridge with Mushroom and Poached Egg

Creamy savoury porridge made with couscous. Healthy and high protein way to start the day!

Couscous is not just a tasty side, it makes for a hearty delicious breakfast too!  Either sweet or savory, topped with nuts, dried fruit, nut butters or eggs and veggies, it is a delicious way to start the day!

I personally am a BIG fan of breakfast. It is that one single meal that I could never skip, something that literally gets me out of bed every morning!
Recently I have particularly liked to start the day with a hearty creamy bowl of porridge. While I always make my porridge with oats, while cleaning up my kitchen cupboard I discovered I had an open box of couscous and decided to experiment a bit!

Here is a way to serve your couscous in a totally different way! Cooked in milk and topped with sautéed mushrooms and a poached running egg, it makes a healthy and high protein breakfast!

Hope you guys enjoy the recipe!

Ingredients (serves 2)

  • 100 g cous cous
  • 140 ml whole fat coconut milk (or any other milk you fancy)
  • 1 tbsp coconut cream
  • 200 g mushrooms
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic
  • 1/4 c red wine
  • 1 tbsp chopped fresh parsley
  • 2 eggs
  • salt and ground pepper
  • mix of sprouts
  • 1 tbsp melted gre3n coconut oil
  • white and black sesame seeds (optional)

Place the couscous into a large bowl. Bring some milk to boil and pour it into the bowl with the couscous. Cover with a lid and let is stand for 5-10 min (depending on package instructions).

Meanwhile wash and chop up the mushrooms. In a skillet heat up the oil and garlic, add the mushrooms, season with salt and ground pepper and cook on medium-high for about 10 min, or until mushrooms start to soften. Pour in the red wine (yes who said you cannot start your day with a lil of extra flavor? :p ) and let it evaporate. Turn off the heat, stir in chopped parsley and set aside.
Bring a pot of water to a boil and poach 2 eggs.

Using a fork gently fluff the couscous. Stir in the cream and 1 tbsp of melted coconut oil.

Divide the couscous into 2 medium size bows, top it off with the sautéed mushrooms, one poached egg and some sprouts. Sprinkle with some white and black sesame seeds if you fancy!

Serve it right up!

TIP: you can sauté the mushroom, poach the egg and prepare the couscous the night before, so in the morning all you have to do is warm up the couscous in your microwave, stir in the cream and coconut oil, top it off with the remaining ingredients and there you have breakfast ready in 2 min!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.