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Beetroot Borani Breakfast

This vibrant breakfast bowl is definitely a game changer! Creamy horseradish beetroot topped with pearl couscous, feta and poached egg! Actually, forget breakfast. You can eat it all day long!

 

Ingredients

Ingredients
Servings:
g
Pearl Couscous
tbsp
Olive Oil
tbsp
Lemon Juice
g
Beetroot
g
Skyr Yoghurt
tsp
Fresh Horseradish
Garlic Clove
g
Feta Cheese
tsp
Vinegar
Eggs
tsp
Black Sesame
Fresh Herbs (Parsley, Dill)
Salt & Pepper to taste
Calories
per serving
521
Carbs
49
Protein
25
Fat
15

Instructions

Preparing In The Kitchen
  1. Cook the pearl couscous following pack instructions, then tip into a mixing bowl and add 1 tablespoon olive oil and 3 tablespoon of lemon juice. Season and mix well. Add the mixed fresh chopped herbs. Toss till evenly coated.
  2. Meanwhile, put the beetroot into a blender or food processor with the yogurt, 2 tablespoon of lemon juice, horseradish, garlic and a good pinch of salt and pepper. Blend until smooth.
  3. Add the vinegar to a pan of simmering water. Swirl the water around with a spoon and crack an egg into the center. Poach for 4-5 minutes. Remove with a slotted spoon and leave to drain on kitchen paper on a warm plate. Repeat with the rest of the eggs.
  4. Cut the feta cheese in cubes and wash the herbs, pat dry and chop them.
  5. To serve, swirl the beetroot around the edges of the plates and scatter over the black sesame seeds. Add the couscous, feta cubes and poached egg on top. Garnish with fresh herbs and drizzle with remaining lemon juice and olive oil.

Preparing In The Kitchen
  1. Cook the pearl couscous following pack instructions, then tip into a mixing bowl and add 1 tablespoon olive oil and 3 tablespoon of lemon juice. Season and mix well. Add the mixed fresh chopped herbs. Toss till evenly coated.
  2. Meanwhile, put the beetroot into a blender or food processor with the yogurt, 2 tablespoon of lemon juice, horseradish, garlic and a good pinch of salt and pepper. Blend until smooth.
  3. Add the vinegar to a pan of simmering water. Swirl the water around with a spoon and crack an egg into the center. Poach for 4-5 minutes. Remove with a slotted spoon and leave to drain on kitchen paper on a warm plate. Repeat with the rest of the eggs.
  4. Cut the feta cheese in cubes and wash the herbs, pat dry and chop them.
  5. To serve, swirl the beetroot around the edges of the plates and scatter over the black sesame seeds. Add the couscous, feta cubes and poached egg on top. Garnish with fresh herbs and drizzle with remaining lemon juice and olive oil.

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