A dish that works perfectly any time of day – breakfast, lunch or dinner – and it’s super easy to throw together:
Israeli couscous + sautéed mushrooms , Gruyère cheese & farm fresh eggs
Recipe:
Ingredients: Israeli couscous, mushrooms, onion , garlic , scallions , Gruyère cheese (a sharp cheddar, Havarti, Gouda would work too), olive oil, butter , salt & pepper, fresh or dried herbs (I used an Italian mix of dried basil, thyme, oregano & rosemary, but mushrooms go well with a broad variety so don’t hesitate to use something else instead), and farm fresh eggs (from @sowinlovefarm )
Please, even if you don’t have access to farm fresh, invest in good quality eggs, really makes such a difference nutrition & taste wise!
Cook the couscous first per instructions since this will take the longest (approx. 15-17 min).
Slice the mushrooms, garlic & scallions. Chop the onions. Over medium to medium-high heat, heat up pan, add olive oil, and sauté the mushrooms with the onions & garlic. Season with salt & pepper. Add a little butter & the scallions at the end.
Fry the eggs in olive oil or butter. Season with salt & pepper.
In a bowl, add the couscous first, then small cubes of cheese, then the mushrooms. Top all with the fried over easy eggs. Sprinkle some scallions on top. You can add a little hot sauce too if you like some heat .
Enjoy!
#inthekitchenwithnora #easyvegetariandishes #mushroomsandeggs #mushroomsdishes
