INGREDIENTS:

2 C cooked farro (can substitute any whole grain)

1 ½ tablespoon extra-virgin olive oil; divided

1 tablespoon white balsamic vinegar

¼ teaspoon sea salt

Freshly ground pepper

1 tablespoon chopped, fresh rosemary

2 avocados, peeled, seeded, sliced

8 roma tomatoes, sliced in half (can substitute cherry tomatoes)

2 cups baby arugula

4 whole large eggs

1 tablespoon toasted, chopped walnuts

4 green onions, thinly sliced

PREPARATION:

Drizzle tomatoes with ½ tablespoon olive oil, place cut side up on roasting tray; slow roast at 250° for 1.5 hours.

In a medium sized bowl, combine farro, oil, vinegar, salt, pepper and rosemary to combine and marinate flavors.

Heat a sprayed medium nonstick skillet over medium-high heat; place four eggs in pan, cook until whites are set and yolk is still runny, 2-3 minutes. 

Assemble bowls by placing ¼ of farro as the base, topping with avocado, tomato and arugula; place a fried egg on top and garnish with nuts and green onions.

YIELD: 4

NUTRITIONAL ANALYSIS PER SERVING:

382 calories

204 calories from fat (53%)

24 g fat

4 g saturated fat

185 mg cholesterol

234 mg sodium

35 g carbohydrate

10 g fiber

5 g sugars

12 g protein