Poached Egg on Grains with Pesto and Parmesan Crisp
Fiber/protein bomb breakfast, essentially a de-constructed grain bowl. Simple, quick and healthy. Especially great if you make the grains, pesto and parm crisps ahead of time.
Ingredients
(1) egg
Pesto (store bought ok, I make my own depending on what’s available. Classic basil pesto is great, also can mix in other varieties of greens, like radish greens)
Grains (Your choice, I typically use freekeh, bulgur, farro or barley)
Raw garlic spread
Chicken stock
Parmigianno Reggiano
Instructions
Following instructions on package, cook grains in chicken stock. Set aside.
Prepare Parm crisps: grate parmigianno. Line a baking sheet with parchment paper. Spread grated parm on parchment paper, forming a thin, single layer. I typically make cookie-sized circles which end up looking like snowflakes. Bake at 400 deg F for 5-8 min. Keep an eye on it. When done, parm crisps will have started to bubble and will be pliable (you can shape them!) but become rigid once cooled. Set aside.
Use Serious Eats recipe to poach egg.
Slide egg onto grains, add dollop of pesto and garlic spread. Add parm crisp.
Tips: Extra parm crisps go great on salads and in sandos. Make a big batch of grains to use in grain bowls for quick, easy and healthy lunches (we eat them all the time).