Step 1

Fry the bulgur a little in a third of the butter. Season with salt, sage and pour boiling water in a ratio of 1 to 2. Cook under a lid at minimum temperature for 15 minutes.

Step 2

Chop the garlic and chili pepper, fry in the remaining oil until browned. Add the mushrooms and fry for a couple of minutes.

Step 3

Then add the beans, wine vinegar, sugar, salt, thyme and pepper. Fry for a couple of minutes, pour in the stock, bring to the boil and leave under a lid for 5-10 minutes.

Step 4

Place bulgur on plates, pour the broth with mushrooms and beans, sprinkle with chopped parsley and add the egg yolk. Bon appetit!