Scrambled Eggs & Bulgur
Submitted by mark56
Nutty bulgur wheat cooked in chicken broth paired with soft scrambled eggs, sauteed onions, red bell pepper, and a finish of grated Parmesan. A hearty, high-fiber breakfast in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minBulgur doesn’t get nearly enough love at the breakfast table, and this recipe fixes that.
You cook the cracked wheat in chicken broth so it soaks up all that savory depth, then pile it alongside soft scrambled eggs tossed with browned onions and sliced red bell pepper.
A shower of grated Parmesan ties it all together.
It’s whole-grain, high-fiber, and genuinely filling in a way that toast and eggs just can’t match. Twenty-five minutes, four servings, and a solid reason to keep bulgur in your pantry.
Kitchen Tips
- Let the bulgur sit covered for the full 10 minutes after removing from heat. Rushing it leaves you with chewy, undercooked grains.
- Brown the onions properly before adding the eggs. That caramelization adds a sweetness that balances the nutty bulgur.
- Keep the eggs on medium-low and lift gently rather than stirring hard. Big, soft curds are the goal here.
Ingredients
Directions
In a 1 to 1½ quart pan, bring the chicken broth to a boil.
Stir in bulgur. Cover tightly; let mixture stand until liquid is absorbed, 5 to 10 minutes.
In a 10 to 12 inch frying pan, stir 1 teaspoon butter, onion, and bell pepper over medium-high heat until onion is lightly browned, 5 to 8 minutes.
In a small bowl, beat eggs to blend with ¼ cup water.
Add remaining butter to frying pan; turn heat to medium-low.
Add eggs and cook, gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set.
Place ¼ of the bulgur and egg mixture on each of 4 dinner plates.
Add salt, pepper, and cheese to taste.
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