Bulgur with vegetables and poached eggs in mustard sauce

Ingredients for 4 servings:

• 150 g bulgur
• 500 ml vegetable stock
• 1 small bunch of spring onions, cut into small rings
• 1 small head of broccoli, cut into florets
• 1 bell pepper(s), yellow or red, diced
• 2 tbsp, heaped mustard
• 400 ml cream
• 1 tbsp, heaped butter
• 1 tbsp, heaped flour
• 1 lemon(s), juice and grated zest
• salt and pepper
• chili powder
• Vegetable stock, granulated, optional
• 8 eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Cook the broccoli florets in salted water for about 5 minutes. Set aside. Bring about 500 ml of vegetable stock to a boil. Add the bulgur and simmer for about 5 minutes. Add the spring onions. Simmer for another 5 minutes, adding more water if necessary, but the bulgur should not be floating. Add the bell pepper and broccoli to the bulgur and mix. Set aside. Melt the butter over medium heat, add the flour, stirring thoroughly with a whisk, deglaze with the cream, stir, and bring to a simmer. Season with pepper, salt, chili, mustard, and lemon zest, adding a little vegetable stock powder if desired. Meanwhile, bring about 2 liters of water to a boil in a wide saucepan, add the lemon juice. Carefully lower the eggs into the boiling water and poach for 3-5 minutes. Serve the bulgur with the sauce and place the eggs on top.