This recipe is great for a filling breakfast that is packed with fiber, protein, and healthy vegetables. The combination of the earthy bulgur and vegetables go perfectly with the yolk, making a creamy coating that is irresistible. I also love how well the bulgur holds up, so it can be cooked ahead of time and reheated. This means I can make a big batch of it and only have to poach a couple eggs to I have a satisfying and delicious breakfast!
- 2 tsp olive oil
- 6 cloves garlic minced
- 3 oz yellow onion diced small
- 6 oz mushrooms sliced
- 6 oz zucchini sliced
- 6 oz yellow squash sliced
- 1 tsp crushed red pepper
- 1/2 tsp salt
- 1 tsp pepper freshly ground
- 2 tsp thyme fresh, removed from stem
- 8.8 oz bulgur quick cook
- 8 eggs
- 2 tbsp white vinegar
- tabasco to taste
- 3 cups chicken stock
- In a medium sized pot, heat olive oil over medium high heat. Add garlic and onions and let cook for 2-3 minutes. Add mushrooms, zucchini, and yellow squash and let cook 4-5 minutes, until squash just starts to get tender. *Do not cook through or your vegetables will be mushy when the bulgur is done.*
- Add crushed red pepper, salt, pepper, and thyme. Add chicken stock and bulgur to pot and bring to a boil. Stir once, cover, and reduce heat to a simmer. Let cook for 10 minutes (or based on packaged instructions if not using quick cook bulgur), then remove from heat and let stand for 5 minutes.
- Once bulgur is simmering, it's time to start the poached eggs. Add 4-5 inches of water in a sauce pan large enough for 8 eggs and white vinegar. Bring to a boil. Once it is time let the bulgur stand, it's time to add to start cooking the poached eggs. Reduce heat to a simmer, then crack one egg into a small bowl or ramekin, then gently pour into simmering water. Repeat quickly with the rest of the eggs.
- Gently swirl eggs to make sure they don’t stick to the bottom or side of
the pan. Let cook for 3 1/2 minutes, so the yolks are still runny but
the egg whites have set. You can modify the time to your personal
- Portion out bulgur on a plate, about 10 oz per serving. Top with 2 poached eggs, adding tabasco to taste. Enjoy!