This meal in a bowl takes its morning cue from soft-boiled eggs and a dollop of yogurt, and then goes savory with toasty cumin-scented farro and a creamy avocado. It’s also perfectly portioned for two. Boil the farro like pasta—in plenty of water that you’ll drain off—to cut the cook time in half. Toasting the farro in a little oil is a great way to revive any leftover cooked whole grains. Whole-milk Greek yogurt has a cool, luxurious mouthfeel that brings all the elements together. It also has more protein than reduced- or nonfat yogurt.
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
2 lemon wedges
Est. added sugars 0g
How to Make It
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. Squeeze 1 lemon wedge over each bowl.
This is delicious! I love the toasted cumin taste flavor. I made the farro earlier in the week and then toasted it a little longer than what the recipe calls for to heat it up (about 4.5 minutes).The picture shows sautéed kale and tomatoes but they aren’t listed in the recipe which is odd. I would love to know what Cooking Light would suggest. After toasting the farro, I sautéed 2 cups thinly chopped kale in 1 tsp olive oil for about 3 minutes. It took on some of the cumin flavor which was a great addition! I made it for breakfast but it would be great for dinner too.
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