Bulgur makes the perfect whole grain for busy mornings, because it requires a mere 10 minute soak in boiled water — just the right amount of inactive time to shower and get dressed before enjoying a warm breakfast.
My farm box delivered fresh peas and green garlic this week, which inspired this springy, savory morning meal enjoyed with runny eggs and a strewing of fresh chives from my garden. I finished off the leftovers two hours later as an early, room-temperature lunch that was just as satisfying the second time around.
This recipe is flexible, meaning you can throw in whatever veggies you’d like, although I do recommend some sort of allium (green onion, green garlic, leeks, etc.) and some sort of fun-textured, verdantly-flavored veggie (shelled peas, sliced snap peas, thinly sliced celery, shredded kale, etc.) to compliment the fine texture of the bulgur.
Springtime Breakfast Bulgur
Serves 3
INGREDIENTS
- 1 tablespoon plus 1 teaspoon 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
Heat 1 tablespoon butter in a medium skillet over medium heat. Add the green garlic and saute 3 minutes until softened. Add the peas, bulgur and boiling water and season generously with salt and pepper before covering the skillet and turning off the heat. Allow to sit for 10 minutes until the bulgur fully absorbs the water.
When ready to eat, carve out a hole in the center of the skillet by moving the bulgur to the sides. Turn on heat to medium-low and heat 1 teaspoon 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 fresh 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.
