Carb Conscious

Fried Egg & Farro Grain Bowl

with Brussels Sprouts & Goat Cheese

30 MIN

2 Servings

Wellness at Blue Apron

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Keep it Vegetarian

From the Test Kitchen

For this wholesome grain bowl, nutty farro is tossed with arugula, almonds, and tangy marinated grapes, then topped with tender brussels sprouts, creamy goat cheese, and a rich fried egg.
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Dietary Information

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Vegetarian Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ cup Semi-Pearled Farro
2 oz Arugula
4 oz Brussels Sprouts
4 oz Red Seedless Grapes
1 oz Goat Cheese
1 Shallot
1 Tbsp Red Wine Vinegar
2 Tbsps Sliced Roasted Almonds
½ oz Pickled Peppadew Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the farro

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve the grapes. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). Roughly chop the peppers. In a large bowl, combine the halved grapes, chopped shallot, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3 Cook the brussels sprouts

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered brussels sprouts in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until tender when pierced with a fork. Transfer to a bowl. Wipe out the pan.

4 Fry the eggs

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

5 Finish the farro & serve your dish

To the bowl of marinated grapes, add the cooked farro, arugula, almonds, and 1 tablespoon of olive oil; toss to combine. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the fried eggs, cooked brussels sprouts, chopped peppers, and goat cheese (crumbling before adding). Enjoy!