Fried Egg & Farro Grain Bowl with Brussels Sprouts & Goat Cheese
Carb Conscious

Fried Egg & Farro Grain Bowl

with Brussels Sprouts & Goat Cheese

30 MIN
+$8.99/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
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45g Of Protein
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Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • Keep it Vegetarian
    I don't want to make any changes to my meal View recipe
    Wellness
  • with Salmon

    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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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Fried Egg & Farro Grain Bowl with Brussels Sprouts & Goat Cheese
    Title
    • 2 Skin-On Salmon Fillets
    • 2 Pasture-Raised Eggs
    • ½ cup Semi-Pearled Farro
    • 2 oz Arugula
    • 4 oz Red Seedless Grapes
    • 1 Shallot
    • 4 oz Brussels Sprouts
    • 1 oz Goat Cheese
    • 1 Tbsp Red Wine Vinegar
    • 2 Tbsps Sliced Roasted Almonds
    • ½ oz Pickled Peppadew Peppers
    time-saving
    tips & techniques
    Cook the farro
    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.
    Prepare the ingredients
    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.
    Cook the brussels sprouts
    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.

    Fry the eggs
    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. Transfer to a plate.
    Cook the salmon
    5 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Finish the farro & serve your dish
    6 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 cooked salmon, fried eggs, cooked brussels sprouts, chopped peppers, and goat cheese (crumbling before adding). Enjoy!

    Tips from Home Chefs

    Cook the farro
    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.
    Prepare the ingredients
    Cook the brussels sprouts
    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. Transfer to a plate.
    Fry the eggs
    Cook the salmon
    5 Cook the salmon

    Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    6 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 cooked salmon, fried eggs, cooked brussels sprouts, chopped peppers, and goat cheese (crumbling before adding). Enjoy!
    Finish the farro & serve your dish
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