Poached Eggs with Pesto Bulgur

Poached Eggs with Pesto Bulgur

Recipe courtesy of the American Heart Association Servings: 4

2/3 cup uncooked instant or fine-grain bulgur

1 1/3 cups, plus 2 tablespoons, fat-free, low-sodium vegetable broth, divided 1 cup tightly packed fresh basil

2 tablespoons chopped walnuts, dry roasted

1 small garlic clove, minced

1/8 teaspoon salt

1 dash cayenne

1/2 cup finely chopped yellow or red bell pepper

1/4 cup thinly sliced green onions

4 cups water

1 tablespoon white vinegar

4 large eggs

1 medium lemon, cut into 4 wedges

In medium saucepan, prepare bulgur according to package directions, omitting salt and substituting 1 1/3 cups broth for water. Fluff with fork.

In food processor or blender, process basil, walnuts, garlic, salt, cayenne and remaining broth until smooth. Stir basil mixture, bell pepper and green onions into bulgur.

In large skillet, bring water and vinegar to boil over high heat. Reduce heat and simmer. Break one egg into cup then carefully slip egg into simmering water. Repeat with remaining eggs, placing in water so they don’t touch. Simmer 3-5 minutes, or until whites are completely set and yolks are beginning to set but aren’t hard. Using slotted spoon, drain eggs well and place on bulgur mixture. Serve with lemon wedges.

Note: White vinegar helps firm egg whites quickly, preventing them from spreading too much.