Savory Farro Breakfast Bowl with Poached Egg

• •1 cup Semi-pearled farro
• •3 cups Vegetable or chicken broth
• •2 tablespoons Olive oil
• •to taste Salt
• •1 Small shallot or 1/4 small onion
• •8 ounces Cremini mushrooms
• •2 cloves Garlic
• •5 ounces Fresh spinach
• •to taste Freshly ground black pepper
• •4 Large eggs
• •1 tablespoon White vinegar
• •2 tablespoons Fresh parsley or chives, chopped
• •1 cup Grated Parmesan cheese (optional)
• •1 teaspoon Red pepper flakes (optional)
• •to taste Extra virgin olive oil for drizzling

Instructions

1. 1

   Cook the Farro: Rinse the farro under cold water. In a medium saucepan, combine the rinsed farro, vegetable or chicken broth, 1 tablespoon of olive oil, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the farro is tender and most of the liquid has been absorbed. If excess liquid remains, drain it. Fluff the farro with a fork and keep warm.

2. 2

   Sauté the Vegetables: While the farro cooks, finely dice the shallot (or onion). Slice the cremini mushrooms. Mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the diced shallot and cook, stirring occasionally, until softened and translucent, about 2-3 minutes.

3. 3

   Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are browned and tender, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the fresh spinach in batches, allowing each batch to wilt down before adding more. Season the vegetables generously with salt and freshly ground black pepper.

4. 4

   Poach the Eggs: Fill a wide, shallow pot with about 3-4 inches of water. Add the white vinegar to the water. Bring the water to a gentle simmer over medium heat (you should see small, wispy bubbles, not a rolling boil). Crack each egg individually into a small ramekin or cup.

5. 5

   Gently slide each egg one by one into the simmering water. Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk, depending on your preference. Use a slotted spoon to carefully remove the poached eggs from the water and drain any excess water on a paper towel-lined plate.

6. 6

   Assemble the Bowls: Divide the warm, cooked farro evenly among four serving bowls. Top each bowl with a generous portion of the sautéed vegetables. Carefully place one poached egg on top of the vegetables in each bowl.

7. 7

   Garnish and Serve: Garnish each bowl with fresh chopped parsley or chives, a sprinkle of grated Parmesan cheese (if using), and a pinch of red pepper flakes (if desired). Drizzle with a little extra virgin olive oil before serving immediately.

Chef's Tips

• 💡Perfect Farro Texture: For a chewier farro, reduce the cooking time by a few minutes. If you prefer it softer, add a splash more broth and cook until desired tenderness is reached.
• 💡Egg Poaching Pro Tip: For neater poached eggs, crack each egg into a fine-mesh sieve first. This drains off the very thin, watery part of the egg white, helping the egg hold its shape better in the water.
• 💡Vegetable Variations: Customize your bowl with other seasonal vegetables. Roasted asparagus, sautéed kale, bell peppers, or cherry tomatoes would all be delicious additions.
• 💡Meal Prep Friendly: Cook the farro and sauté the vegetables ahead of time and store them separately in the refrigerator. Reheat gently on the stovetop or microwave, and then poach fresh eggs just before serving for a quick and satisfying breakfast.