Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bulgur wheat
Poached eggs
Halloumi
To serve
How it's done
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Bulgur wheat
Heat the oil in a pan. Sauté the bulgur wheat for approx. 2 mins. while stirring. Pour in the water, cover and simmer for approx. 8 mins., season with salt.
Poached eggs
Bring the water and vinegar to the boil in a pan. Reduce the heat, crack the eggs one at a time into small bowls, carefully slide into the simmering water, poach for approx. 4 mins. Remove the eggs with a slotted spoon, drain, season with salt.
Halloumi
Heat the oil in a non-stick frying pan. Fry the halloumi for approx. 2 mins. Sprinkle with the nutmeg.
To serve
Plate up the bulgur wheat and halloumi with the poached eggs, garnish with the parsley, mix the sour single cream with the apricot jam and serve alongside as a dip.
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