I hope this farro bowl with poached eggs, shaved asparagus and feta rocks your world as much as it did mine!
I have to admit, this dish was extra delicious and special for me. After 9 months of abstaining from undercooked eggs while I was pregnant, I finally sliced my fork into the center of a perfectly cooked poached egg, let all that creamy yolk run out right on top of tangy little feta crumbles, silky shaved asparagus, pungent basil leaves and a mound of farro. If I could put heaven in my mouth, this would be it.
Oh, did I mention how easy this recipe is? Here’s a video recipe that I made with Poggio del Farro a Tuscan farro producer that I collaborate with to make delicious recipes and products.
One of the parts not included in the video is the addition of vinegar (I used white) and swirling the water to make a perfectly poached egg. You can check out Chef Ramsey Gordon’s video to see how simple it is.
Quick and wholesome meals are essential for my busy life with a newborn. Being that I am breastfeeding, I want to give Pepper all the right nutrients she needs to grow strong and my meal planning has to be efficient as I have limited time to cook. This is why I love this farro bowl. It’s packed with goodness and I can make it in a snap.
Speaking of Baby Italicana, she turned two months last week! It’s surreal how fast time flies by. Mr. Italicano and I are loving every moment of parenthood, even the middle of the night wake ups and poopy diapers. We wouldn’t trade it for anything. Our life right now has definitely become more routine, but it feels so remarkably amazing. I never knew my heart could feel this full, it just bursts and overflows with love. ❤️ We are so grateful for this little beautiful creature.
I cannot resist posting a blast of photos: I hope they make you smile and brighten your day as much as they do ours. ❤️
Our beautiful newborn photos above were taken by my talented friend and photographer, Michelle Aschbacher.
- 1 ¼ cups (200g) pearled farro
- 1 tablespoon coarse salt
- 5 cups water
- 6 Asparagus
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, skin removed
- Extra virgin olive oil
- Balsamic vinegar
- 1 handful of basil, chopped
- 2 tablespoons feta, crumbled
- 1 tablespoon white vinegar
- 2 eggs
- Gomasio
- Salt and black pepper
- Fill a medium sized pot with water, add the farro and salt and bring to a boil. Cook for 18 minutes.
- Use a vegetable peeler to shave the asparagus.
- Add the extra virgin olive oil, asparagus and garlic clove to the skillet. Cook for 1 minute over medium heat, stirring occasionally. Discard the garlic.
- When the farro is done, drain and divide the farro into two bowls. Drizzle with extra virgin olive oil and balsamic vinegar. Stir to combine.
- Top farro with the asparagus, chopped basil and feta.
- Bring a small pot of water to boil. Add the white vinegar and reduce the heat to a low simmer. Crack one egg into a small bowl. Now stir the water with a spoon to create a vortex and gently lower the egg into the water. This will help the yolk to be covered by the egg white. Cook for 3 minutes or until the egg white has harden up. Remove with a slotted spoon and pat dry with a paper towel. Repeat for the second egg.
- Add the poached eggs to the bowls and top with a sprinkle of gomasio, salt and pepper.
I made this recipe for Poggio del Farro . Although we often collaborate with this company, this specific recipe is not sponsored by them.