Sometimes–rather incorrectly–I seem to think that my ideal breakfast involves carbs, on top of carbs, plus bacon, and a mimosa the size of my head.
See, it’s all fun and games until someone pokes an eye out, as they say, and in the case of such a breakfast, it’s all fun and games until the starch-salt-champagne coma sets in. When that happens, I can practically feel the day running away from me, arms flailing, and laughing maniacally at all my grand plans to, um, do stuff.
For better or for worse, at this point in my life I hate days when I don’t do stuff.
As such, this is the breakfast my life needs now, and my word, you guys. It’s fantastic. Good all throughout, inside out, up and down, left and right: nothing to dislike here for any reason. Thoroughly vetted through every lens, know what I’m saying? It is downright delicious, without hidden sugar crash traps. It’s built on a solid foundation of hearty, filling whole grains that don’t stop you in your tracks an hour later and whisper “YO–doesn’t a nap sound soooo gooooood right now?” Refined white flour: I’m looking at you.
Plus, I love a breakfast with something green in it–and this particular combination of green stuff just screams “SPRING! SPRINGYOUGUYS” with all kinds of fresh flavors.
I.e. things like mild, savory sauteed leeks, a sprinkle of fresh, fragrant dill, and a squeeze of bright lemon. I’m in SPRINGVANA, I swear.
Also, I don’t need to tell you about the pure bliss that comes from breaking a perfect, sunny-yellow yolk and letting it loose all over that plate, like the wild thing it was always meant to be.
In short: dayum.
And before you get too worried, let me assure you: I still love me some fluffy, starchy, pillowy breakfasts. But–just like with the neighborhood bad boy (or girl)–if you’re gonna go there, ya just have to find the right time and place, as well as the spare (emotional or otherwise) energy.
That is the closest thing to dating advice you will have to tolerate from me, I promise. Thank goodness for that, and thank goodness for farro. Carry on, whole-grain style!
- 1 tablespoon olive oil
- 1 large leek, white and pale green part only, cleaned and sliced
- 1 cup cooked farro
- 2-3 handfuls fresh spinach
- Juice and zest of one lemon
- 1 tablespoon chopped fresh dill (parsley would be nice too)
- Salt and pepper to taste
- 2 poached (or fried) eggs
- Heat up the olive oil in a skillet over medium heat until shimmering, then add sliced leeks. Saute, stirring occasionally, until soft and golden brown, about 5 minutes.
- Add the farro and spinach to the pan and stir, sauteeing until farro is warmed through and spinach is wilted.
- Remove from heat, stir in the lemon juice, lemon zest, dill, and season to taste with salt and pepper.
- Divide between two plates and top with your eggs. Serve immediately.