Source: Cooking Light
Makes 2 servings
1/2 cup uncooked farro
2 large eggs
2 tsp olive oil
salt & pepper to taste
1 ripe avocado, halved & pitted
3 TB plain Greek yogurt
Option to serve with this side dish:
http://veggieaimee.blogspot.com/2017/03/blistered-tomatoes-with-kale.html
1. Place farro in water in a saucepan and bring to boil; reduce heat, cover & simmer until slightly chewy. Drain and divide between 2 serving bowls. If desired, top with kale/tomato recipe.
2. Cook eggs (either soft boiled or sunny side up works best). Place one on each serving bowl with farro.
3. Scoop 1/2 avocado into each bowl. Top each with 1 1/2 TB yogurt. Season with salt & pepper.
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