Recipes // Breakfast // Farro, Summer Squash, Egg Whites

Farro, Summer Squash, Egg Whites

Serves 4
  • 1 cup of Farro
  • 3 cups of water
  • 1T salt

In a medium size pot add the water, farro, and salt. Bring the water to a boil before turning the heat down to low and covering with a lid. Cook the farro for 16 minutes before straining off the water.

Garnish Ingredients:

  • 1/4 cup Grape seed Oil
  • 1 cup of Zucchini cut in quarters
  • 1 cup of Yellow squash cut in quarters
  • 1 Roasted bell pepper, peeled and diced
  • 1 each Thai chili, sliced
  • 1 each Shallots, sliced
  • 2 Tablespoons of Ginger, thin julienne
  • 2 cup of Tuscan Kale, chiffonade
  • 2 Tablespoons of chopped Basil
  • 2 Tablespoons of chopped Cilantro
  • 2 Tablespoons of sliced Scallions
  • 3 Eggs, the whites and yolks separated
  • ½ cup Pea Leaves
  • 1 cup of Carrots, medium diced

Shiro dashi balsamic sauce

  • ¾ cups Aged White Balsamic
  • ½ cup Fish Sauce
  • ¼ cup Shiro Dashi
  • Combine all three together and hold on the station
  1. In grape seed oil sauté the shallot, followed by the carrot, then the ginger and summer squashes
  2. Add ½ cup of the cooked faro and toast slightly.
  3. Add the kale, scallions and herbs before deglazing with 2oz of the shiro dashi sauce.
  4. Cook until the liquid is gone then add the whites from one egg and cook until well done scramble. Plate and add the raw yolk to the top of the vegetables.
  5. Garnish with the pea shoots.
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