Bulgur is an ideal whole grain for busy mornings, as it only needs a short 10 minute soak in hot water — just enough time to shower and get dressed before enjoying a warm breakfast.
I got fresh peas and green garlic in my farm box this week, so I made this spring, savory morning meal with runny eggs and fresh chives from my garden. I also had the leftovers two hours later for an early, room-temperature lunch, which was just as satisfying.
This recipe is adaptable, so you can add whatever veggies you like, but I suggest including some type of allium (green onion, green garlic, leeks, etc.) and a flavorful, textured veggie (shelled peas, sliced snap peas, thinly sliced celery, shredded kale, etc.) to complement the fine texture of the bulgur.
Springtime Breakfast Bulgur
Serves 3
INGREDIENTS
- 1 tbsp plus 1 tsp butter, divided
- 4 stalks green garlic, white and light green parts thinly sliced
- 1 cup shelled peas
- 1 cup bulgur wheat
- 1 cup boiling water
- Salt and pepper
- 3 eggs
- ¼ cup minced fresh chives
- Half a lemon
DIRECTIONS
Melt 1 tbsp butter in a medium skillet over medium heat. Add the green garlic and cook for 3 minutes until softened. Then, add the peas, bulgur and boiling water. Season well with salt and pepper before covering the skillet and turning off the heat. Let it sit for 10 minutes until the bulgur absorbs the water.
When you're ready to eat, create a hole in the center of the skillet by moving the bulgur to the sides. Turn on the heat to medium-low and melt 1 tsp butter in the center of the skillet. Add the eggs to the center (being careful not to break the yolks), cover the skillet, and cook for 2 to 3 minutes until the egg whites are set.
Serve immediately, garnished with chives, salt, pepper and freshly squeezed lemon.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
