Bulgur mit Erbsen, Pilzen, Parmesan und pochiertem Ei

Zubereitung

1. Fry the sliced mushrooms in the olive oil with garlic for 5 minutes.
2. Add the bulgur and 200 ml water, cover and simmer for 10 minutes; add the peas for the last 3 minutes.
3. Poach the egg in gently simmering water with a splash of vinegar for 3 minutes.
4. Stir the grated parmesan into the bulgur, season with pepper and top with the egg.