Scrambled eggs & bulgur
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | cups | Chicken broth,reg strength |
1 | cup | Bulgur |
1 | tablespoon | Butter or margarine |
1 | Onion,medium,thinly sliced | |
1 | Bell pepper,medium* | |
4 | Large eggs | |
Salt | ||
Pepper | ||
Grated Parmesan cheese |
Directions
* - stemmed, seeded, and thinly sliced. ======================================================= ============== ===
1. 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, 5-10 minutes.
2. In a 10-12" frying pan, stir 1 teaspoon butter, onion, and bell pepper over medium-high heat until onion is lightly browned, 5-8 minutes.
3. 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.
Related recipes
- Brunch scrambled eggs
- Bulgur #1
- Bulgur #2
- Bulgur bread
- Bulgur breads
- Bulgur chili
- Bulgur patties
- Bulgur salad
- Bulgur wheat bread
- Cabbage - bulgur stuffed
- Cabbage and bulgur casserole
- Fruit and bulgur salad
- Mexican bulgur
- Sausage scramble
- Scrambled eggs
- Scrambled eggs and bulgur
- Scrambled eggs and cheese
- Sweet bulgur salad
- Taco scramble
- Tomato bulgur soup