| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Breakfast |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth,reg strength |
| 1 |
c |
Bulgur |
| 1 |
tb |
Butter or margarine |
| 1 |
|
Onion,medium,thinly sliced |
| 1 |
|
Bell pepper,medium* |
| 4 |
|
Large eggs |
|
|
Salt |
|
|
Pepper |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
* - stemmed, seeded, and thinly sliced.
======================================================= ============== ===
1. In a 1 to 1 1/2 quart pan, bring the chicken broth to a boil. Stir in
bulgur. Cover tightly; let mixture stand until liquid is absorbed, 5-10
minutes.
2. In a 10-12" frying pan, stir 1 teaspoon butter, onion, and bell pepper
over medium-high heat until onion is lightly browned, 5-8 minutes.
3. In a small bowl, beat eggs to blend with 1/4 cup water. Add remaining
butter to frying pan; turn heat to medium-low. Add eggs and cook, gently
lifting cooked portion to allow uncooked portion to flow underneath, until
eggs are softly set. Place 1/4 of the bulgur and egg mixture on each of 4
dinner plates. Add salt, pepper, and cheese to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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