Farro with Greens, Poached Eggs & Fennel Pollen
Sometimes the simplest dishes are the best. This hearty Italian dish highlights simple ingredients—nutty whole grain farro, fragrant wild fennel pollen and good extra virgin olive oil—so be sure to use the best!
Recipe by Asha Loupy
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Bring a large pot of salted water to a boil over medium high heat. Add the farro and cook until tender, about 15 &ndash 20 minutes. During the last 5 minutes of cooking, add the greens and cook together until the the greens have wilted. Drain the farro and greens, keep warm and set aside.
While the farro and greens are cooking, poach the eggs. Fill a medium saucepan two-thirds full of water and bring to a simmer. Add the vinegar to the water. Crack one egg into a small bowl and gently tip it into the simmering water. Cook until the whites are set and the yolk is still runny, about 4 minutes. Remove with a slotted spoon and place onto a paper towel-lined plate. Repeat with the remaining eggs.
In a large bowl, mix the reserved farro and greens with the olive oil and 1 teaspoon of fennel pollen. Season with salt and pepper to taste.
To serve, divide the dressed farro and greens between four shallow bowls, top each with a poached egg and garnish with the remaining 1/2 teaspoon of fennel pollen.