Stovetop, Pot (small), Colander, Pot (large)
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!
Average estimated amount for one serving
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.