Springtime Bulgur Plate

5 minutes
Prep time

10 minutes
Cook time

5 minutes
Resting time

322 cal.
Per serving

Ingredients for 1

1/3 cup

Bulgur wheat

Egg

1 cup

Broccoli (fresh)

1 handful

Arugula

1/4 cup

Sun-dried tomatoes

1/8 cup

Goat's cheese

optional

1 wedges

Lemon

Stovetop, Pot (small), Colander, Pot (large), Knife

Step 1
Wash & cut the broccoli into florets.
Step 2
Prepare the bulgur according to the package instructions. Allow it to rest for 5 min before serving.
Step 3
Bring a large pot of salted water to a boil. Add the broccoli & eggs. Cook for 6-7 min. (Or you could cook them separately if you prefer!)
Step 4
Roughly chop the sun-dried tomatoes.
Step 5
Remove the eggs from the pot. Plunge them into a bowl of icy cold water to stop the cooking. Drain the broccoli in a colander. Peel the eggs.
Step 6
Fluff the bulgur. Season it with salt, pepper & olive oil. Arrange the bulgur on a serving plate. Add the broccoli, arugula & goat cheese to the plate.
Step 7
Top with the sun-dried tomatoes & halved soft-boiled eggs. Drizzle with olive oil. Season with salt & pepper. Add a final squeeze of lemon (optional). Enjoy!