Spring peas, fresh chives and runny eggs lift this whole grain breakfast to springy, savory heights.
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 and some sort of fun-textured, verdantly-flavored veggie to compliment the fine texture of the bulgur.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.
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 , cover the skillet, and cook for 2 to 3 minutes until the egg whites are set.Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.
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