This unique breakfast recipe features protein and vitamin D rich eggs to stabilize your blood sugar and keep you full until lunchtime, as well as fiber rich whole grains and seasonal fall vegetables! Beets, squash and carrots are all fantastic sources of antioxidants, beta-carotene, fiber and folate, but you can add or substitute whatever fall produce you have on hand. Lastly, bulgur adds even more of a super nutrition boost with its high fiber and vitamin B content. Perfect for lazy Sunday brunch!
Fried Eggs with Bulgur and Roasted Fall Veggies
- 2 cups coarse ground bulgur wheat
- 4 tablespoons olive oil
- 1 head of garlic, separated into cloves
- 1 whole onion, quartered
- ½ cup beets, diced
- ½ cup acorn squash, diced
- ½ cup carrots, diced
- Salt and pepper to taste
- 4 eggs
- Smoked paprika to taste
- Bring 6 cups of water to a boil and add bulgur. Boil for 7 minutes and stir. Remove from heat, cover and let stand for about 5 minutes. Drain any excess water. Add salt and pepper to taste.
- Preheat oven to 350 F. Coat a pan with olive oil and add garlic and onions, along with beets, squash and carrots. Roast for 20 minutes or until vegetables are soft and tender. Add salt and pepper to taste. Let cool.
- Add two tablespoons olive oil to cooking pan and cook four eggs sunny side up until whites are hard.
- Serve by plating bulgur and vegetables on the side of a plate. Top each portion with one egg and sprinkle to taste with paprika.
Serving size: 1 Plate Calories: 320 Fat: 19.2 g Saturated fat: 3.7 g Carbohydrates: 27.8 Sugar: 3.8 Sodium: 111.7 mg Fiber: 6 g Protein: 11.2 g Cholesterol: 208.3 mg