Super savory and hearty, this farro breakfast bowl is packed with veggies and topped with a poached egg and creamy harissa labneh for a kick!
This post is sponsored by Egg Nutrition Center. Thank you for supporting the brands and organizations that make TFD possible! As always, all opinions are my own.
When it comes to breakfast, are you team sweet or team savory? While I definitely have a sweet tooth, I almost always opt for savory when it comes to that morning meal. I love starting off my day with something that feels hearty and satiating, and savory usually does the trick for me.
And when it comes to a satisfying, savory meal, I love nothing more than a saucy, hearty grain bowl packed with protein and veggies. Eggs are my favorite protein source in the morning (and I love a good egg scramble for lunch or dinner every now and again too!). Not only are they satiating and flavorful, they’re packed with nutrition. A large egg is a good source of vitamin B12, biotin, iodine, selenium and choline and is a good source of riboflavin, pantothenic acid, and protein. Not to mention they are one of the only foods that naturally has vitamin D!
But here’s the deal. You can’t skimp on the yolk! I know there’s a lot of diet culture nonsense about only eating egg whites and avoiding the yolk but this is OLD, OUTDATED ADVICE that goes against the latest scientific consensus. The yolk is actually the part of the egg that has nearly all of those nutrients I mentioned. And don’t you want the most nutrition bang for your buck?!
Now you might be saying, but Kara, I heard that egg yolks are bad for my cholesterol (this is the outdated advice I was referring to). The most recent scientific consensus shows us that eggs are a perfect complement to a heart-healthy diet. In December, an American Heart Association Science Advisory recommended that rather than placing specific limitations on cholesterol, providing guidance on overall dietary patterns is more likely to improve diet quality and promote cardiovascular health.
The Advisory also states that an egg a day fits into a heart-healthy diet pattern, and older individuals and vegetarians may benefit from having even more eggs. Net net: it’s more beneficial to look at the bigger nutrition picture when it comes to health rather than hyper focusing on one nutrient (or food). So yes, you can have your egg yolk and eat it too.
Plus, can we just talk about how flavorful the egg yolk is? It contains fat, which helps boost flavor and contributes to overall satisfaction and satiety. So if you’re looking for a meal with some staying power, come on over to #TEAMYOLK.
The runny yolk is what gives this breakfast bowl a boost of flavor. That plus the fresh thyme, umami from the mushrooms, and a spicy yogurt sauce, it’s got all the savory flavors. Not to mention a subtle sweetness from the butternut squash and bitterness from the kale. The farro adds a nuttiness and chewy satisfying texture. And all of the flavors meld together to create the ultimate savory breakfast bowl!
This farro breakfast bowl is fun to make on a weekend morning for a dish that feels like something fancy you’d order out at brunch. Or, you could make a big batch of farro on Sunday to reheat during the week! Throw a quick, fresh poached egg on top and you’re good to power through your day.Print
For the breakfast bowl:
- 2 tablespoon olive oil, divided
- 6 ounces sliced cremini mushrooms
- Salt and pepper
- 1 clove garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 cup farro
- 3 1/2 cups vegetable stock
- 2 cups diced butternut squash (about 12 ounces)
- 1 1/2 cups roughly chopped kale
- 4 eggs (for one egg per serving) or 8 eggs (for two eggs per serving), poached*
For the harissa labneh:
- 1 cup plain Greek yogurt, strained*
- 1 tablespoon harissa paste
- 1/2 teaspoon lemon zest
- Salt, to taste
For the breakfast bowl:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add mushrooms in a single layer and sauté for until golden brown, about 3-5 minutes without stirring. Season with salt and pepper. Flip mushrooms over and sauté until other side is golden brown, about 2-4 minutes without stirring. Add garlic and thyme and cook until fragrant, about one minute.
- Add farro and vegetable stock. Bring to a boil. Reduce heat to low, cover, and let simmer until farro is tender and sauce forms, about 50 minutes.
- On a baking sheet, add butternut squash. Drizzle with remaining olive oil and season with salt and pepper. Toss to coat.
- Roast squash at 425 degrees F until tender and slightly browned, about 30-40 minutes.
- Once farro has cooked, add roasted butternut squash. Stir in kale until slightly wilted.
- Season with salt and pepper, to taste.
- Serve farro bowl with poached egg(s) and harissa labneh.
For the harissa labneh:
- In a small bowl, whisk together strained yogurt, harissa paste and lemon zest. Season with salt, to taste. Spoon labneh at the bottom of the bowl before layering farro mixture and egg over top or drizzle over top.
- To reheat farro, add a splash of vegetable broth to maintain texture.
- To strain Greek yogurt, line bowl with strainer and cheesecloth. Spoon yogurt on top of cheesecloth and let sit in the refrigerator for 12-24 hours.
- If you don’t want to poach an egg following the instructions below, try using poaching pods to make it easier.
How to poach an egg:
- Bring a large pot of water to a boil, then reduce to low.
- Crack the egg in a small ramekin or bowl.
- Add one tablespoon of white vinegar to the pot and stir to create a vortex.
- Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.
- Once the egg is done, use a slotted spoon to remove the poached egg.
- Dab with a paper towel to remove excess water and serve immediately.
- Category: Breakfast
- Method: Bowl
- Cuisine: Savory
Keywords: farro, breakfast bowl, savory, egg