How about something a little different for breakfast, like this Farro and Spinach Breakfast Bowl! It’s a great way to fuel your body first thing in the morning, making sure you have the energy you need to get through the first half of your day!

Ingredients to make Farro and Spinach Breakfast Bowl:

• ½ cup Dry Farrow
• 1 cup Chicken Stock
• 2 Eggs
• 20 grams Jalapenos (about 1 jalapenos)
• 7½ grams Scallions sliced, (about 1 stalk)
• 1 cup Spinach
• ½ tbsp Unsalted Butter
• ½ tbsp Avocado Oil
• ¼ tsp Sesame Seeds
• 2 Garlic Cloves diced
• 25 grams Avocado sliced, (about ? avocado)
• 25 grams Micro Greens (about ? cup)

Instructions:

1. Typically I say have everything diced and sliced before you start cooking. With this recipe, you can do that while your eggs are boiling.
2. Start by bringing a small pot with 4 cups of water to a boil. Once the water is boiling gently place your eggs into the water. Then cover with a lid, remove from the heat and allow the eggs to soak in the water for 7 minutes. This will produce a perfectly soft boiled egg. (If you want your egg cooked more you can leave it on the heat to cook for 5-7 minutes which will produce a firmer egg yolk.)
3. While your eggs are cooking, slice and dice your veggies. And prepare an ice bath. An ice bath is a medium-sized boil, filled with cold water and ice.
4. Once the eggs are cooked immediately move them to the ice bath to stop the cooking.
5. Now using the same pot you just cooked your eggs in, place it on medium heat and add your ½ tbsp oil to the pot. Then add your diced shallot and garlic to the pan. Cook for 2-3 minutes just to get them to soften up a little.
6. After 2-3 minutes add your farro, chicken base, and 1¼ cups water to the pot. Bring everything to a boil and cook for 15 minutes.
7. Once your farro has about 5 minutes left, begin cooking your spinach. Heat a medium saute pan to medium-low heat. Add the 1 tsp oil to the pan, then add your spinach to the pan. Using tongs, toss the spinach in the oil, until the spinach has wilted.
8. Season the farro and spinach with pepper, and garlic powder.
9. Now it’s time to plate! Start by placing your farro in the serving bowl, then top it with your wilted spinach. Now add your slices of avocado. Cut your eggs in half and place them on top of your avocado. (The picture only shows half an egg, however, the recipe and macros include the full egg in each serving.) Finish with your sliced jalapeno and a sprinkle of sesame seeds and microgreens!

Print Recipe Pin Recipe

Servings: 2

Farro and Spinach Breakfast Bowl

Ingredients

• ½ cup Dry Farrow
• 1 cup Chicken Stock
• 2 Eggs
• 20 grams Jalapenos (about 1 jalapenos)
• 7½ grams Scallions sliced, (about 1 stalk)
• 1 cup Spinach
• ½ tbsp Unsalted Butter
• ½ tbsp Avocado Oil
• ¼ tsp Sesame Seeds
• 2 Garlic Cloves diced
• 25 grams Avocado sliced, (about ? avocado)
• 25 grams Micro Greens (about ? cup)

Instructions

• Typically I say have everything diced and sliced before you start cooking. With this recipe, you can do that while your eggs are boiling.
• Start by bringing a small pot with 4 cups of water to a boil. Once the water is boiling gently place your eggs into the water. Then cover with a lid, remove from the heat and allow the eggs to soak in the water for 7 minutes. This will produce a perfectly soft boiled egg. (If you want your egg cooked more you can leave it on the heat to cook for 5-7 minutes which will produce a firmer egg yolk.)
• While your eggs are cooking, slice and dice your veggies. And prepare an ice bath. An ice bath is a medium-sized boil, filled with cold water and ice.
• Once the eggs are cooked immediately move them to the ice bath to stop the cooking.
• Now using the same pot you just cooked your eggs in, place it on medium heat and add your ½ tbsp oil to the pot. Then add your diced shallot and garlic to the pan. Cook for 2-3 minutes just to get them to soften up a little.
• After 2-3 minutes add your farro, chicken base, and 1¼ cups water to the pot. Bring everything to a boil and cook for 15 minutes.
• Once your farro has about 5 minutes left, begin cooking your spinach. Heat a medium saute pan to medium-low heat. Add the 1 tsp oil to the pan, then add your spinach to the pan. Using tongs, toss the spinach in the oil, until the spinach has wilted.
• Season the farro and spinach with pepper, and garlic powder.
• Now it's time to plate! Start by placing your farro in the serving bowl, then top it with your wilted spinach. Now add your slices of avocado. Cut your eggs in half and place them on top of your avocado. (The picture only shows half an egg, however, the recipe and macros include the full egg in each serving.) Finish with your sliced jalapeno and a sprinkle of sesame seeds and microgreens!

Macro Nutrition

Nutrition Facts

Farro and Spinach Breakfast Bowl

Amount Per Serving

Calories 369 Calories from Fat 149

% Daily Value*

Fat 16.6g26%

Saturated Fat 2.9g18%

Trans Fat 4.5g

Polyunsaturated Fat 1.4g

Monounsaturated Fat 6.6g

Cholesterol 0mg0%

Sodium 267.6mg12%

Potassium 507.5mg15%

Carbohydrates 41.9g14%

Fiber 4.5g19%

Sugar 4.5g5%

Protein 14.6g29%

Vitamin A 277.3IU6%

Vitamin C 41.8mg51%

Calcium 71.6mg7%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know what you thought by rating it below!