Poached egg with beetroot couscous

Poached egg with beetroot couscous

Total: 25 min. | Active: 25 min.
Nutritional value / people: 329 kcal
, Fat: 10 g
, Carbohydrate: 45 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Prepare the couscous

1 tbsp butter
1 onion, finely chopped
400 g boiled, diced beetroot
1 dl vegetable bouillon
2 ½ dl orange juice
150 g couscous
salt and pepper to taste

Poach the eggs

1 ½ litres water
1 dl white wine vinegar
4 fresh eggs
50 g purslane
2 tbsp pomegranate seeds
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How it's done

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Prepare the couscous

Heat the butter in a pan, sauté the onion. Add the beetroot cubes, stock and juice, bring to the boil. Add the couscous, remove the pan from the hob, cover and allow to stand for approx. 10 mins., loosen with a fork, season.

Poach the eggs

Bring the water and vinegar to the boil, reduce the heat. Crack the eggs one at a time and carefully slide into the simmering water, cook for approx. 4 mins. Remove, drain, serve on top of the couscous, scatter over the purslane and pomegranate seeds.


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