Bulgur n’ Eggs

I know this dish isn’t very pretty, but I promise it’s very tasty! It is very versatile; I have eaten it for breakfast, lunch, and dinner! This is buttery bulgur and a sunny side egg atop sauteed kale. The key is to pop the yolk and mix it evenly into the bulgur. Mmm. Also, I usually don’t put kale in this dish, but I wanted to make it look prettier. It is up to you, but I think I prefer to eat them side by side rather than in the same bowl.

Recipe: Serves 1

Spray a pan with canola oil. Tear the leaves off of a few stalks of DRY kale and saute in the pan until browned to your liking.

Spray another small pan with canola oil and crack one egg into it. Add 1/2 cup egg whites. Let them cook until the eggs are white, then move it around with a spatula to get all the egg whites thoroughly cooked. Be careful to work around the egg yolk; you do not want to break it. You want it to be sunny side up 🙂

Meanwhile, microwave 1 cup of cooked bulgur with 1 tbsp of canola butter and a decent sprinkle of salt (the butter is key!).

Layer a bowl with kale, and then buttery bulgur, and then the eggwhites. Atop of everything place your egg yolk. Season with salt!

To eat, burst the yolk and mix it well with the bulgur and egg whites. Enjoy!

Benefits:

Bulgur * this super grain is extremely high in fiber and protein! Also contains B vitamins, iron, phosphorous, manganese.

Eggs * the yolk is where all the nutrients are! It contains tryptophan, selenium, iodine, B vitamins, and phosphorous, many of which are necessary for optimal metabolism.

Canola oil * a healthy source of monounsaturated fats, which raise HDL cholesterol levels (the good kind) and keep your skin healthy!

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