Please give a big warm welcome to Ashley from Cookie Monster Cooking! She stole my heart (stomach?) with her crazy delicious treats like Cookie Dough Parfaits and Peanut Butter Chocolate Chip Pretzel Cookies, along with her healthy meals like Mediterranean Burgers with Whipped Feta and Roasted Sweet Potato and Brown Butter Flatbread. I’d say a little brown butter in the diet is healthy, yes? Glad we can agree on that. Today she’s sharing a recipe that is along the same lines of being healthy yet oh-so delicious – a cheesy breakfast farro! Before we get to the goods, let’s check in on Marc and I’s John Muir Trail adventure.
Today, Marc and I are 11 days into the John Muir Trail, waking up in Big Pete Meadow and hiking 13 miles to Lower Palisade Lake. Basically today we’ll be hiking down and back up again, including The Golden Staircase. The Golden Staircase is a series of switchbacks that takes us up in a very short distance. It’s also known as Mother Nature’s StairMaster. Sounds fun, right? We’ll see how I feel about it tonight…
Well hi there! I’m Ashley from Cookie Monster Cooking and I am so excited to be guest posting for Taylor while she’s off on one awesome sounding backpacking adventure! Not gonna lie that I may be slightly jealous of her trip : ) But since I can’t join in on her vacation (that would be weird), I’ll just console myself with cheesy breakfast farro. Sounds like a plan.
So how do you feel about farro? Have you tried it? Personally I’m obsessed. A whole grain with a slight nuttiness and a little bit of chew, well it’s pretty darn delicious.
Even more delicious when you combine it with a good helping of cheese. Then again, cheese makes just about everything better.
So this dish has quickly become one of my favorite options for a special weekend breakfast. I think it would also be a great breakfast for dinner kind of meal, but my husband vetoes that in our house so it will never ever happen. That is one battle that I no longer even bother with.
But back to this skillet. The farro gets nice and tender and is filled with diced tomatoes, onion and of course the cheese. I prefer to use pepper jack for a little bit of kick but use whatever you prefer! While the farro is cooking you’ll dice up some avocado, slice some green onions and cook up a few eggs. Combining into one awesome dish that is a very nice change from my typical smoothie or toast with peanut butter.
Complete side note. I’ve also made just the farro portion of this dish as a side for dinner. You can switch up the cheese to whatever goes best with your meal. Breakfast that can also serve as a side? Win!
So farro. Do you love it as much as me?
For the farro:
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 cup pearled farro*
- 2 cups low-sodium vegetable broth
- 1 10 ounce can diced tomatoes with chilis
- ¾ to 1 cup freshly grated pepper jack cheese
- 4 fried or poached eggs
- diced avocado
- thinly sliced green onions
- hot sauce optional
- Set a large skillet over medium heat. Add in the olive oil.
- When hot, add in the onion and cook for about 5 minutes, until tender.
- Add in the farro and cook for 1 minute, stirring frequently.
- Add in the broth and diced tomatoes and mix to combine.
- Increase the heat and bring the mixture to a boil.
- Once boiling, cover, turn down the heat to medium / medium-low and let simmer for about 30 to 40 minutes, stirring occasionally, until pretty much all the liquid is absorbed.
- The farro should be tender and a little chewy.
- Turn the heat down to low and add in the cheese.
- Mix to combine and cook until the cheese is nice and melted.
- Turn off the heat, taste and add salt / pepper if needed.
- Spoon some of the farro into a serving bowl.
- Top with an egg, some avocado and green onions.
- Serve with hot sauce, if desired.