Poached Egg & Green Farro Recipe
Make Poached Egg & Green Farro Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Farro & Greens
Poached Eggs & Finishes
Method
Farro & Greens
- 1
Cook farro
Rinse 1 cup farro under cold water. Combine farro and 2 1/2 cups broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and simmer until tender but slightly chewy, about 20–25 minutes for pearled farro or 30–35 minutes for whole farro. Check package instructions and adjust time. Once cooked, drain any excess liquid and return farro to the pot.
- 2
Sauté aromatics
While farro cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 3
Wilt greens and finish farro
Add the packed spinach (and optional baby kale) to the skillet and sauté 1–2 minutes until wilted. Stir in the cooked farro. Add 1 tablespoon lemon juice, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to combine and heat through for 1–2 minutes. Taste and adjust seasoning. Keep warm while you poach the eggs.
Poached Eggs & Finishes
- 4
Prepare poaching water
Fill a medium shallow saucepan or wide sauté pan with about 3 inches of water (enough to submerge eggs). Add 1 teaspoon white vinegar and 1/2 teaspoon sea salt. Bring water to a gentle simmer over medium heat — small bubbles should rise but the surface should not be at a rolling boil.
- 5
Poach eggs
Crack each egg into a small ramekin or cup. Using a spoon, stir the simmering water to create a gentle whirlpool, then carefully slip each egg into the center (one at a time). Let eggs cook undisturbed for 3–4 minutes for runny yolks, or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift one egg and check doneness. Transfer eggs to a paper towel-lined plate to drain briefly.
- 6
Assemble
Divide the farro and greens between two bowls or plates. Gently place one poached egg on top of each serving. Sprinkle 2 tablespoons crumbled feta or 2 tablespoons grated Parmesan (if using) over the bowls. Finish with 2 tablespoons chopped microgreens or fresh herbs, a light grating of lemon zest (optional), and a pinch (about 1/8–1/4 tsp) of freshly ground black pepper.
- 7