Fried Eggs with Bulgur and Spinach

Fried Eggs with Bulgur and Spinach

Health Rating
Prep Cook Ready in Servings
5 min 35 min 40 min 4
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Ingredients


1/4 tsp Black pepper (to taste)
2 cup Bulgur, dry
1 can (15oz) Cannellini beans, canned
4 medium egg Egg
2 tbsp Extra virgin olive oil
1 clove(s) Garlic
1/4 tsp Kosher salt (to taste)
1/4 tsp Paprika (to taste)
454 gm Portobello mushroom (use baby mushrooms)
8 cup Spinach

Instructions


Boil 2 cups of water in a teapot. In a heatproof container, combine 2 cups bulgur wheat, 1 teaspoon kosher salt, and 2 cups boiling water. Cover and allow to sit for 25 to 30 minutes until tender.

Meanwhile, brush any dirt from the mushrooms and slice them. Rinse the cannellini beans and peel 1 clove garlic (it can be left whole).

In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Sauté the mushrooms with the whole garlic for 3 to 4 minutes until tender. Add the cannellini beans and spinach; sauté for another 3 minutes until the spinach is wilted. Season with ½ teaspoon kosher salt and fresh ground pepper. Taste, and adjust seasonings as desired. Remove the vegetables from the skillet.

If necessary, add a little olive oil to the pan and bring to medium heat. Add four eggs and cook sunny side up until the whites have hardened.

To serve, place bulgur on a plate, and place vegetables along side. Top with an egg, and sprinkle generously with smoked paprika.

Nutrition Facts

Per Portion

Calories 572  
Calories from fat 121  
Calories from saturated fat 24.5  
Total Fat 13.4  g
Saturated Fat 2.7  g
Trans Fat 0.0  g
Polyunsaturated Fat 2.2  g
Monounsaturated Fat 7.1  g
Cholesterol 170  mg
Sodium 285  mg
Potassium 1613  mg
Total Carbohydrate 86  g
Dietary Fiber 21.6  g
Sugars 3.8  g
Protein 26.6  g

Dietary servings

Per Portion


Grain 3.1
Meat Alternative 1.0
Vegetables 3.8

Energy sources


Pygal 60% 463.22110001 222.826444493 21% 295.219601183 217.635071821 19% 331.648402991 121.773054368 60% 21% 19% Carbohydrates Fat Protein
Recipe from: CoupleCooks
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