I came up with this dish while I was training for Chef’s Cycle, an event where chefs bike to end childhood hunger. There are so many layers—you eat it and you’re totally full and ready for the day. It’s the perfect complete meal, because you have a mix of protein, grains, and fat: there’s the egg, the farro, and the cheese. The abundance of grilled onions keeps things from getting boring. Feel free to serve the egg whatever way you want: for lunch, we top the salad with poached eggs, and at brunch we serve them over easy.
- 2 C farro
- + salt
- + freshly ground black pepper
- 2 bunches scallions, trimmed
- 1 T crushed Calabrian chilies in oil
- 1/4 C extra virgin olive oil
- 2 lemons, juiced
- 1/4 C red wine vinegar
- 8 oz sheep’s milk feta, crumbled (about 1 ½ C)
- 1/4 C chopped almonds, toasted
- 1 lb baby spinach
- 1–2 eggs per serving, cooked how you like them
Toast and cook the farro: heat oven to 375°F. Spread the farro out on a sheet tray and cook for 5–8 minutes, until slightly toasted and nutty. Place the farro in a saucepan and cover the grains with 2 inches of water. Bring the water to a boil, then cook until tender, about 15–20 minutes. Let cool in cooking liquid, then drain and season.
Char the scallions on a grill or grill pan over high heat, chop them roughly, and set aside.
Combine the chilies, olive oil, red wine vinegar, and lemon juice in a mixing bowl and season with salt. Add the spinach, scallions, feta, and almonds, and mix gently until the spinach leaves are fully coated. Top each portion with 1–2 eggs and serve immediately.