Bulgur with Mushrooms and Egg

Ingredients

• extra-virgin olive oil0.12 oz (3.3 g)
• fresh button mushrooms1.31 oz (37 g)
• yellow onion0.46 oz (13 g)
• fresh parsley0.04 oz (1.2 g)
• bulgur2.72 oz (77 g)
• large eggsFried egg2.22 oz (63 g)
• fine saltFried egg0.04 oz (1.2 g)
• refined sunflower oilFried egg0.11 oz (3.2 g)
• fresh parsleyFried egg0.04 oz (1.2 g)

Directions

1. Cook the bulgur in salted water until tender.
2. Slice the mushrooms and finely dice the onion.
3. Sauté the mushrooms and onion in olive oil until golden, add the cooked bulgur and chopped parsley, and toss.
4. Fry the two eggs sunny-side up.
5. Serve the mushroom bulgur alongside the two fried eggs.
6. Garnish with an herb sprig.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.