Stovetop, Pot (small), Colander, Pot (large), Knife
Wash & cut the broccoli into florets.
Prepare the bulgur according to the package instructions. Allow it to rest for 5 min before serving.
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!)
Roughly chop the sun-dried tomatoes.
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.
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.
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Springtime Bulgur Plate" contains 322 Energy, 20 g of Fat, 22 g of Carbohydrates, 17 g of Protein, 8 g of Fiber.