Fried Egg & Pesto Grain Bowls with Spinach, Tomatoes & Feta Cheese
Breakfast

Fried Egg & Pesto Grain Bowls

with Spinach, Tomatoes & Feta Cheese

25 MIN
$12.99 2 Servings
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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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
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
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30g Of Protein
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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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From the Test Kitchen

Kickstart your day with these flavorful breakfast bowls, which feature pesto-dressed farro topped with garlicky spinach, tomatoes, fried eggs, and tangy feta.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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Nutrition Label
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fresh
ingredients
Fried Egg & Pesto Grain Bowls with Spinach, Tomatoes & Feta Cheese
Title
  • 2 Pasture-Raised Eggs
  • ½ cup Semi-Pearled Farro
  • 3 oz Baby Spinach
  • 1 Lemon
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • ⅓ cup Basil Pesto
  • 1½ oz Feta Cheese
time-saving
tips & techniques
step-by-step
instructions
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 to the pot. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the pesto and stir to combine. Taste, then season with salt and pepper if desired.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Quarter and deseed the lemon. Halve the tomatoes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the cheese (crumbling before adding) and the juice of 2 lemon wedges. In a separate bowl, combine the halved tomatoes, a drizzle of olive oil, and up to half the garlic paste. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the spinach
3 Cook the spinach

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach and remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Fry the eggs & serve your dish
4 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium- high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the finished farro topped with the cooked spinach, dressed cheese, marinated tomatoes, and fried eggs. Serve the remaining lemon wedges on the side. 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 to the pot. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the pesto and stir to combine. Taste, then season with salt and pepper if desired.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Quarter and deseed the lemon. Halve the tomatoes. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the cheese (crumbling before adding) and the juice of 2 lemon wedges. In a separate bowl, combine the halved tomatoes, a drizzle of olive oil, and up to half the garlic paste. Season with salt and pepper; set aside to marinate, stirring occasionally, at least 10 minutes.

Prepare the ingredients
Cook the spinach
3 Cook the spinach

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach and remaining garlic paste; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium- high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the finished farro topped with the cooked spinach, dressed cheese, marinated tomatoes, and fried eggs. Serve the remaining lemon wedges on the side. Enjoy!

Fry the eggs & serve your dish
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