Savory Farro Breakfast Bowl with Poached Egg

Savory Farro Breakfast Bowl with Poached Egg

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.