This savory farro breakfast risotto with poached egg is made from our leftover farro, mushroom and leek risotto side dish. The risotto is reheated in the oven and served with a poached egg on top.
Ingredients For Farro Breakfast Risotto With Poached Egg Recipe
3 inch Preheat the oven to 350f, lightly coat the bottom and sides of two springform pans with vegetable oil or cooking spray
1 pint Cherry tomatoes
1.5 cup Cold risotto
2 Egg
4 Slices of cooked bacon
Fresh herbs or microgreens for garnish
Nutrition value
424
calories per serving
24 g Fat7 g Protein45 g Carbs< 1 g FiberOther
Current Totals
24 g Fat
7 g Protein
45 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
45 g
Protein
7 g
Fiber
0 g
Fats
Fat
24 g
Vitamins & Minerals
Calcium
36 mg
Iron
1 mg
Vitamin A
11 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
29 mcg
Vitamin B12
0 mcg
Vitamin C
21 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
11 mg
Manganese
0 mg
Phosphorus
106 mg
Selenium
20 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
