I love an avocado egg combo, and also have been trying to incorporate more farro into my cooking, so I was excited to try out this recipe from Cooking Light! It takes a little longer than other breakfast recipes I’ve made given the time it takes to cook the farro, so I recommend either cooking the farro ahead of time or making this on the weekend when you have a bit more time. Also, even though this is called a breakfast bowl, I think it’s a delicious meal to have for lunch or dinner as well.
Here is the recipe from Cooking Light (my edits are in blue). Check out their site for nutrition info!
Farro Breakfast Bowl
Makes two servings
- 1/2 cup uncooked farro
- 2 large eggs (refrigerator-cold)
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt, divided
- 1 medium ripe avocado, halved and pitted
- 1/4 teaspoon cracked black pepper
- 3 tablespoons whole-milk plain Greek yogurt (I didn’t have greek yogurt, so I used crumbled feta instead)
- 2 lemon wedges
- optional: Heirloom cherry tomatoes, halved
- roasted spinach: olive oil spray in a pan with two handfuls of spinach until wilted. Mix in with farro once cooked
- Bring a large saucepan filled water to a boil. Add farro; reduce heat to medium and simmer 20 minutes or until slightly chewy. Drain.
- Bring a small saucepan of water to a boil. Add cold eggs; reduce heat to medium-low and simmer 6 minutes. Place eggs in a bowl of ice water; let stand 6 minutes or until completely cool. Drain and peel.
- Heat oil in a small skillet over medium. Add cumin; cook 30 seconds, stirring constantly. Add farro and 1/4 teaspoon salt; cook 2 minutes or until lightly toasted. Place 2/3 cup farro mixture in each bowl. Carefully halve one egg over each bowl. Add one avocado half to each bowl. Sprinkle remaining 1/4 teaspoon salt and pepper evenly over top. Top each with 1 1/2 tablespoons yogurt (or feta). Squeeze 1 lemon wedge over each bowl.