Description

This simple breakfast bowl is packed with swiss chard and farro and is topped with a soft boiled egg for a balanced and satisfying breakfast. It’s finished with a sprinkle of dukkah, a spice and nut blend, for next level flavor.

Ingredients

Scale

Bowl:

2 tsp. EVOO, divided

1 c. uncooked farro

3 c. low sodium vegetable broth

1 large bunch swiss chard or other hearty green, stems removed and chopped, leaves chopped

4 soft boiled eggs

Vinaigrette:

3 Tbsp. EVOO

1 Tbsp. apple cider vinegar

1 tsp. maple syrup

1 tsp. dijon mustard

Dukkah (makes about 1 cup):

2 tsp. coriander seeds

2 tsp. cumin seeds

1 tsp. fennel seed

1 tsp. dried thyme

1 tsp. black peppercorns

1/2 c. pumpkin seeds, toasted

1/4 c. sesame seeds

1/4 tsp. salt

Instructions

To make the farro, heat 1 tsp. EVOO in a medium saucepan over medium high heat. Add the uncooked farro and toast until lightly browned and you smell a nutty fragrance, about 5 minutes. And veggie broth to a saucepan and bring to a boil over medium high heat. Reduce heat to a simmer and cook for about 20 to 25 minutes or until it reaches a texture you desire. Drain the farro and set aside.

While the farro is cooking, heat remaining 1 tsp. EVOO in a skillet over medium high heat. Add chopped swiss chard stems and cook until lightly browned. Add swiss chard leaves and saute until wilted.

For the dukkah, place all the spices, seeds and salt in a food processor. Pulse the mixture until the nuts and spices are broken down into little pieces and it resembles a course sand. To make the vinaigrette, whisk all the ingredients in a small bowl.

Divide the farro and greens between four bowls for serving. Add soft boiled egg to each bowl, dress with vinaigrette and serve with dukkah.

Notes

The dukkah yields about one cup. Store in an air tight container for up to two weeks and use to liven up any basic plate of food.

Keywords: Greens, Grains, Eggs, Soft Boiled Eggs, Dukkah, Breakfast Bowl, Swiss Chard, Farro, Simple Meals