Bulgur with Brynza and Egg

1. 1 Bulgurpack 500 g ≈ $3.00 60 g
2. 2 Eggspack 10 pcs ≈ $1.89 1 pcs
3. 3 Feta or brined cheesepack 200 g ≈ $3.00 30 g
4. 4 Butterpack 180 g ≈ $1.60 7 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the bulgur¹ with cold water, measure 120 ml of boiling water, season with salt, and prepare a pot about 2 liters; cover with a lid and set over medium heat.

2. Cook: reduce heat to low, cook the bulgur¹ covered for 12 minutes until the water is absorbed and the grains are soft. Then remove from heat, keep covered for another 2 minutes, and stir.

3. Prepare the egg: heat a skillet over medium heat and melt a small amount of butter⁴; crack in the egg and fry for 2–3 minutes, until the white is set and the yolk remains runny if desired.

4. Finish the bulgur¹: add the remaining butter⁴ to the cooked bulgur and stir gently until it has a glossy sheen.

5. Assemble the dish: divide the bulgur¹ among plates, sprinkle with crumbled brynza, top with the fried egg, and sprinkle herbs to taste.

6. Serve immediately while hot; the dish can be garnished with dill⁵ and served with a slice of bread.