Brunch Bowl Recipe
farro, wood-roasted veg, green goddess dressing, poached egg
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Ingredients
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Base
Vegetables
Dressing
Egg
Method
Prepare the Farro
- 1
Cook the Farro
In a medium-sized pot, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce the heat to low, cover, and let simmer for 25-30 minutes until tender. Drain any excess water and set aside.
Roast the Vegetables
- 2
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Cut the zucchini, bell pepper, and red onion into bite-sized pieces.
- 3
Toss and Roast
In a mixing bowl, combine the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper. Toss until evenly coated. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
Make the Green Goddess Dressing
- 4
Blend the Ingredients
In a blender, combine 1 cup of fresh basil, 1 cup of fresh parsley, 1 clove of garlic, 2 tablespoons of lemon juice, 1 tablespoon of Greek yogurt, and 3 tablespoons of olive oil. Blend until smooth. Add salt to taste and blend again.
Poach the Eggs
- 5
Poach the Eggs
In a large pot, bring water to a gentle simmer and add 1 tablespoon of vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Cook for about 3-4 minutes for a soft yolk or longer for firmer yolks. Remove with a slotted spoon and set on a paper towel to drain.
