My husband calls this as the perfect breakfast…
Serving fresh and homemade breakfast on weekdays is almost out of question as I easily fall for instant breakfast. But on weekends I try to treat my husband with some refreshing breakfast hot right from the stove or oven. This weekend, I made dates couscous and poached eggs. Couscous when combined with dates made the perfect sweet dish and poached eggs a great protein rich food. This was the first time I made poached eggs. It was little tricky to make the perfect poached eggs, by following certain instructions you could make it quite right.
This dish could be served for breakfast or brunch and it takes only less than 10 minutes to make this.
Dates are a great source of dietary fiber, also dates are fat-free and cholesterol free. I always have dates in my refrigerator. I love dates so much that I end up baking my favorite dates cake in caramel sauce at least once a month.
Dates Coucous and Poached Eggs
For making Dates Couscous
Ingredients:
- Dates, chopped- 7
- Couscous- 1 cup
- Water- 1 1/4 cups
Instruction:
- Heat 1 1/4 cups of water along with the dates in a saucepan, let the water come to a boil.
- Remove from the flame and add the couscous into the water.
- Cover the pan with its lid and keep aside for 3 minutes.
- Open the lid and stir the cooked couscous with a fork.
To make dome shaped couscous:
- Place the couscous in a small bowl.
- Using the back of the spoon even out the surface.
- Cover the bowl with a plate and turn it upside down and tap on the back of the bowl.
- Couscous in the shape of a dome will easily fall onto the plate.
Making Poached Eggs
Or Make Poached Eggs in a Microwave- 1 Minute
Ingredients:
- Eggs- depending upon how many you are making
- Vinegar- a dash
- Water
Instruction:
- Heat a saucepan filled two-third with water and let the water come to a boil.
- Add a dash of vinegar into the water.
- Crack an egg into a small bowl.
- When the water comes to a boil, lower the heat so that the temperature of the water drops.
- Ideal temperature of the water for making perfect poached eggs should be 160-180 degrees F. You could use a thermometer to measure the temperature of the water.
- Carefully lower or drop the egg into the water.
- Wait 3-4 minutes until cooked.
- Using a slotted spoon remove the egg from the water and let the excess water from the egg drip back into the saucepan.
- Poached eggs should be served immediately and while it’s hot.
- Sprinkle a dash of ground pepper and salt on the poached eggs.
Tips:
- Don’t drop the eggs into the boiling water, as the eggs will get tough.
- Dates, chopped- 7
- Couscous- 1 cup
- Water- 1¼ cups
- Eggs- depending upon how many you are making
- Vinegar- a dash
- Water
- Heat 1¼ cups of water along with the dates in a saucepan, let the water come to a boil.
- Remove from the flame and add the couscous into the water.
- Cover the pan with its lid and keep aside for 3 minutes.
- Open the lid and stir the cooked couscous with a fork.
- Place the couscous in a small bowl.
- Using the back of the spoon even out the surface.
- Cover the bowl with a plate and turn it upside down and tap on the back of the bowl.
- Couscous in the shape of a dome will easily fall onto the plate.
- Heat a saucepan filled two-third with water and let the water come to a boil.
- Add a dash of vinegar into the water.
- Crack an egg into a small bowl.
- When the water comes to a boil, lower the heat so that the temperature of the water drops.
- Ideal temperature of the water for making perfect poached eggs should be 160-180 degrees F. You could use a thermometer to measure the temperature of the water.
- Carefully lower or drop the egg into the water.
- Wait 3-4 minutes until cooked.
- Using a slotted spoon remove the egg from the water and let the excess water from the egg drip back into the saucepan.
- Poached eggs should be served immediately and while it's hot.
- Sprinkle a dash of ground pepper and salt on the poached eggs.
