Get a good start on your day with this farro breakfast risotto with poached egg. It is delicious and filling and guaranteed to stave off your hunger pangs for a long time.
This is really a fast breakfast as the risotto is being re-purposed (think leftovers) from our side dish of farro, mushroom and leek risotto that we posted a couple days ago. I love this risotto as a side dish and it is just as delicious warmed up with a poached egg on top and roasted cherry tomatoes, bacon and toast.
The whole grain, farro, retains its structure and does not become mushy and it reheats in just a few minutes. The roasted cherry tomatoes are juicy and delicious with this dish. They are roasted on a baking sheet for twenty minutes to enhance their sweetness and they pare perfectly with the risotto. The leftover risotto was packed into small springform pans and placed on the baking sheet during the last 10 minutes of roasting the tomatoes. I transferred the sheet pan from the oven, removed the risotto from their molds, plated them with the roasted tomatoes and bacon then topped off each risotto cake with a soft poached egg.
Everyone has their own way of poaching an egg but there is a great video by Serious Eats that describes why poached eggs have that cloudy mess in the water and how to correct it. Several years ago I watched a video with an egg being cracked into a ladle and the ladle held on top of the simmering water for 30 seconds then tipped into the water. This method works nicely if you only have one egg to cook. I have a similar method, as indicated in the instructions below, that allows me to cook multiple eggs at the same time.
I hope you enjoy this farro breakfast with poached egg as much as I do.
- Preheat the oven to 350°F, lightly coat the bottom and sides of two 3-inch springform pans with vegetable oil or cooking spray.
- 1 pint cherry tomatoes
- 1½ cups cold risotto (mushroom leek risotto from this post)
- 2 eggs
- 4 slices of cooked bacon
- Fresh herbs or microgreens for garnish
- Add the tomatoes to one-half of the baking sheet, drizzle them with olive oil and sprinkle salt over them. Transfer the baking sheet to the oven and roast the tomatoes for 10 minutes.
- Divide the risotto equally between the two springform pans, pressing down with the back of a spoon, set aside.
- After the tomatoes have roasted 10 to 12 minutes, pull the oven rack out and place the springform pans on the other half of the baking sheet, return them to the oven and bake for 8 minutes to complete the roasting of the tomatoes and to heat the risotto. Transfer the risotto cakes to individual plates and divide the roasted tomatoes between the two plates, adding 2 slices of cooked bacon to each plate.
- While the tomatoes and risotto are in the oven:
- Fill a large saucepan three-quarters full of water. Bring the water to a boil, reduce the heat to simmer. Working with one egg at a time crack it into a fine mesh strainer, swirl it around allowing the watery white to drain off, transfer the egg into a small half-cup plastic cup that has been sprayed with cooking spray. I use the individual serving containers that applesauce are sold in. Do the same process with the second egg. Float the containers on top of the hot simmering water for 30 seconds, then gently tip the egg out of the container and into the simmering water. Cook an additional 2-3 minutes, or according to your preference. With a slotted spoon, scoop one egg from the water and blot the bottom of the spoon with a kitchen towel to remove any excess water. Arrange the poached egg on one of the risotto cakes and proceed with plating the second egg.
- Serve with the roasted tomatoes and bacon. Garnish the plates with fresh herbs or microgreens.