These savory Farro and Asparagus Breakfast Bowls have everything you need to start your day: whole grains, colorful veggies, and of course, a poached egg!
This is one of those recipes that I always make for myself, but have never thought to blog. While my blog is filled with colorful, exciting, imaginative recipes, the truth is that my usual meals look more like this. I spend a lot of time and energy developing recipes, so when it comes time to make something for myself, simple is usually best.
I’m all about a savory breakfast bowl, but I also eat these bowls for lunch quite often. There are dozens of variations you can make, too. Farro is my favorite grain because it’s extra chewy and hearty. If you don’t have any, though, you can use another grain, like quinoa, millet, or even brown rice.
And, of course, you can swap out the asparagus for another vegetable. Roasted broccoli is THE best, but basically anything will work here. Consider this an open invitation to use up whatever’s in your fridge.
Perhaps most importantly, these bowls are topped with a perfectly runny poached egg. If you’ve never poached an egg before, don’t be intimidated! It looks and feels fancy, but it actually couldn’t be easier.
Some tips for making the perfect poached egg:
I bring my water close to a boil, then turn the heat down to medium and let it reach a bare simmer. There should be some small bubbles coming up from the bottom of the pot, somewhere between boiling and still. I always create a whirlpool in the water before dropping in my egg; it helps the whites set around the yolk instead of floating off into the water.
When the egg is done, I lift it out and set it on a paper towel to let some of the water drain off. Season with a lil salt and pepper, and you’ve got yourself a perfect egg. Go ahead and make two. You deserve it.
More of my favorite breakfasts:
Apple Cinnamon Baked Oatmeal
Bruschetta Avocado Toast
Sweet Potato Crust Quiche with Bacon and Asparagus
If you make these Farro and Asparagus Breakfast Bowls, don’t forget to leave a rating and a comment below, and tag me on Instagram @feelinwhisky!
PrintFarro and Asparagus Breakfast Bowls
These savory Farro and Asparagus Breakfast Bowls have everything you need to start your day: whole grains, colorful veggies, and of course, a poached egg!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1/2 cup dry farro
- 1/2 pound asparagus
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, smashed and peeled
- 2 large eggs
- 1/2 large ripe avocado, sliced
- Kosher salt + freshly cracked black pepper
- A squeeze of fresh lemon juice
Instructions
- Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
- Cook the farro: Combine farro with 1 cup of water in a small saucepan. Season with a generous pinch of kosher salt, then cover and bring to a boil. Reduce heat to low and simmer, covered, for about 25 minutes, or until the farro is tender yet still has some bite to it.
- Roast the asparagus: While the farro is cooking, prep the asparagus by snapping off the tough ends. Place the asparagus on the parchment-lined baking sheet, along with the garlic cloves. Toss with olive oil, salt and pepper. Bake for 15–20 minutes, or until the asparagus is tender to your liking.
- Poach the eggs: Ten minutes before the asparagus is done, bring a small pot of water nearly to a boil. Reduce the heat to medium and let it reach a bare simmer. There should be some small bubbles coming up from the bottom of the pot. Crack one egg into a mug, then use a slotted spoon to create a whirlpool in the water. Gently lower the egg into the center of the whirlpool. Quickly crack the other egg into the mug, then lower it into the water beside the first egg. Set a timer for 4 minutes. After 4 minutes, use the slotted spoon to lift the eggs out of the water and place them on a paper towel to drain.
- Assemble: Divide the farro, asparagus, and sliced avocado between two bowls and top each with a poached egg. Season with salt and pepper, and finish with a squeeze of fresh lemon juice.
Notes
- I usually keep these simple, but you can jazz them up with add-ins, too. A sprinkle of feta, fresh herbs, or red pepper flakes would all be great here. Get creative!
Keywords: breakfast, brunch, farro, asparagus, grain bowl, breakfast bowl, healthy breakfast
I make variations of this recipe all the time! Great recipe 🙂
★★★★★
Weeeeee thanks B! The best part about this one is that you can switch it up all the time 🙂