Farro with Greens, Poached Egg and Fennel Pollen
This lovely and hearty dish makes a nice brunch dish or a simple dinner for two.
- 1 1/2 cups of farro
- 4 cups fresh greens like chard, kale or spinach
- 1/3 cup extra virgin olive oil
- salt and pepper
- 2 room-temperature eggs
- 1 teaspoon fennel pollen
Cook farro in boiling, salted water until it's tender. Five minutes from the end of the cooking time, add the greens and cook together. Drain the farro and greens, reserving the cooking liquid to poach the eggs. Toss the farro and greens with the extra virgin olive oil and salt and pepper.
In the reserved cooking liquid, poach the eggs until the yolks are just shy of set. Pull the eggs and drain quickly. In a bowl, serve the eggs over the farro and sprinkle just before serving with fennel pollen.