Scrambled Eggs & Bulgur

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Hearty Italian-inspired breakfast with fluffy scrambled eggs and savory bulgur pilaf
Scrambled Eggs & Bulgur recipe image

This comforting breakfast dish combines the earthy texture of bulgur wheat with the creamy richness of softly scrambled eggs. Aromatics like onion and bell pepper are sautéed until tender, adding a sweet, savory depth that pairs beautifully with the protein-packed eggs. The bulgur is cooked in chicken broth for maximum flavor, creating a substantial yet light meal. ItâÂÂs an excellent choice for a slow weekend brunch or a nutritious weekday start that feels indulgent without being heavy. Simple ingredients come together quickly to create a balanced plate that satisfies hunger and warms the soul.

Scrambled Eggs & Bulgur recipe image
Print Recipe

Scrambled Eggs & Bulgur

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 445.1

Description

This comforting breakfast dish combines the earthy texture of bulgur wheat with the creamy richness of softly scrambled eggs. Aromatics like onion and bell pepper are saut&# 195;©ed until tender, adding a sweet, savory depth that pairs beautifully with the protein-packed eggs. The bulgur is cooked in chicken broth for maximum flavor, creating a substantial yet light meal. ItâÂÂs an excellent choice for a slow weekend brunch or a nutritious weekday start that feels indulgent without being heavy. Simple ingredients come together quickly to create a balanced plate that satisfies hunger and warms the soul.

Ingredients

Directions

  1. In a 1 to 1 1/2 quart saucepan, bring the chicken broth to a boil.
  2. Stir in the bulgur.
  3. Cover tightly and let the mixture stand until the liquid is absorbed, about 5-10 minutes.
  4. In a 10-12 inch frying pan, heat 1 teaspoon of butter over medium-high heat.
  5. Add the sliced onion and bell pepper; sauté until the onion is lightly browned, about 5-8 minutes.
  6. In a small bowl, beat the eggs with 1/4 cup of water until blended.
  7. Add the remaining butter to the frying pan with the vegetables and reduce heat to medium-low.
  8. Pour in the egg mixture.
  9. Cook gently, lifting the cooked portions to allow uncooked egg to flow underneath, until the eggs are softly set.
  10. Divide the bulgur among 4 dinner plates.
  11. Top each portion of bulgur with the egg and vegetable mixture.
  12. Season with salt, pepper, and grated Parmesan cheese to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 445.1kcal
% Daily Value *
Total Fat 22.7g35%
Saturated Fat 6.4g32%
Cholesterol 293.3mg98%
Sodium 202.8mg9%
Total Carbohydrate 13.7g5%
Dietary Fiber 3.3g14%
Sugars 1.7g
Protein 40.8g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The bell pepper should be stemmed, seeded, and thinly sliced before cooking.

For a vegetarian version, substitute chicken broth with vegetable broth.

Grated Parmesan cheese is added at the end for garnish and flavor; adjust amount to preference.

Bulgur cooks quickly, so keep an eye on it to prevent overcooking. Fluff with a fork after absorbing the broth.

Keywords: breakfast, bulgur, eggs, scrambled, italian, brunch, onion, pepper, chicken broth, protein, grain bowl, morning meal, healthy breakfast, whole grains, easy recipe, vegetarian option, comfort food, wheat, sauteed vegetables
Recipe Card powered by WP Delicious