Martha Stewart Bulgur Wheat Breakfast Bowl

Martha Stewart Bulgur Wheat Breakfast Bowl takes 20 minutes and cooked bulgur, milk and cheddar to make a creamy, savory porridge topped with a poached egg. It's an easy breakfast ideas pick for busy mornings, weekend brunch or a quick light dinner, and it's a simple recipe.

Simmer the bulgur with the milk and water for the full 15 to 18 minutes, stirring often, until it turns thick and creamy. Pull it off the heat early and you get a loose, grainy bowl that never quite becomes a porridge.

Martha treats cooked bulgur like oatmeal, simmering it in milk and water and then folding in cheddar so the grains turn into a savory cheesy porridge. A poached egg, cilantro and hot sauce finish it, so the whole breakfast lands in one bowl.

Martha Stewart Bulgur Wheat Breakfast Bowl

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

2

minutes

Cooking time

18

minutes

Calories

380

kcal

Cooked bulgur simmers in milk until it turns thick and spoonable, then melted cheddar makes it rich. A runny poached egg and a splash of hot sauce on top finish the bowl.

Ingredients

• 2 cups cooked bulgur
  

• 1 cup milk (or milk alternative)
  

• Pinch kosher salt
  

• 1/2 cup grated cheddar
  

• 2 poached eggs, for serving
  

• Chopped fresh cilantro and hot sauce, for serving
  

Directions

• Simmer the bulgur: Combine 2 cups cooked bulgur, 1 cup milk, 1 cup water and a pinch of kosher salt in a pot. Bring it to a boil, then reduce the heat to medium.
• Cook until creamy: Simmer for 15 to 18 minutes, stirring often so the grains don't stick. It's ready when the mixture looks thick and creamy.
• Stir in the cheese: Stir in 1/2 cup grated cheddar until it melts into the bulgur. Then spoon the porridge into two bowls.
• Top and serve: Nestle a poached egg on each bowl, then scatter chopped fresh cilantro over the top. Finish with hot sauce while everything is still warm.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a milk alternative in this bulgur breakfast bowl?

Yes, the recipe says milk or a milk alternative works. Oat or soy milk gives the creamiest result, since they have more body than almond milk. Pick an unsweetened one so the bowl stays savory.

How do I store leftover bulgur porridge?

Keep the porridge without the egg in an airtight container in the fridge for up to 3 days. It thickens as it cools, so reheat it with a splash of milk or water, stirring until loose and creamy again. Poach a fresh egg each time you serve it.

Can I make the bulgur ahead of time?

Yes, cook the bulgur ahead and refrigerate it for a few days, which saves time on a busy morning. When you're ready, simmer it with the milk and water as written. Poach the eggs fresh for the best texture.

What can I use instead of cheddar?

Any good melting cheese works, such as Gruyere, Monterey Jack or Gouda. Sharper cheeses give a more savory bowl, while milder ones keep it creamy and gentle. Grate it yourself, since it melts smoother than pre-shredded.

What's the most common mistake with this recipe?

Walking away from the pot is the usual one, because bulgur can stick and scorch as it thickens. Stir often during the 15 to 18 minutes, and keep the heat at medium instead of high. If it gets too thick, add a splash of water.