Ingredients
- 1 tablespoon clarified butter clarified butter can be replaced with unsalted butter or olive oil, I prefer the creamy smooth flavor of clarified butter
- 2 tablespoons shallot minced
- 1/2 cup celery minced
- 1/2 cup mushroom minced. Wild mushrooms such as Morels are best, otherwise Creminis or Buttons will work just fine
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 cup Einka Farro
- 2 cups broth beef or vegetable broth (we prefer beef)
- 1/4 cup flat leaf parsley minced
- Salt & pepper to taste
For poached egg
- 1 egg per serving
- Dash vinegar
- Red pepper flakes to taste
Methods
- In medium saucepan melt butter over medium-low heat,add shallots. Sauté, stirring occasionally for approximately 8 minutes or until shallots become translucent.
- Add celery, mushroom, garlic and dried herbs. Stir to incorporate ingredients and sauté for another 5 minutes.
- Add Einka, stir, allowing the juices and the Einka to be fully incorporated. Add broth. Turn heat to a low simmer, cover and let ingredients cook for about 15 minutes.
- Turn burner off, keeping the lid on for another 8-10 minutes, allowing the steam to continue cooking the Einka.
Poached egg:
- Fill medium pot ¾ full of water and bring water to a rolling boil. Add salt and a dash of vinegar to the water. Crack egg into a small bowl, careful not to break the yolk.
- Slowly drop egg(s) into the boiling water. Cook 2-3 minutes, depending on how firm you like your yolk. Retrieve egg(s) with a slotted spoon.
- Meanwhile, remove lid from Einka Saute and toss with minced parsley. Salt and pepper to taste. Serve an egg atop the Einka and dash with red pepper flakes, sea salt, any bits of remaining parsley. Serve immediately.
