Farro Breakfast Risotto With Poached Egg Recipe
Recipe By Savor The Best
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.
4.3
13 Rating -
Rate
Non Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Farro Breakfast Risotto With Poached Egg Recipe
- 1.50 inch Preheat the oven to 350f, lightly coat the bottom and sides of two springform pans with vegetable oil or cooking spray
- 1/2 pint Cherry tomatoes
- 3/4 cup Cold risotto
- 1 Egg
- 2 Slices of cooked bacon
- As required Fresh herbs or microgreens for garnish
Nutrition
value
value
424
calories per serving
24 g Fat7 g Protein45 g Carbs< 1 g FiberOther
Current Totals
- Fat24g
- Protein7g
- Carbs45g
- Fiber0g
MacroNutrients
- Carbs45g
- Protein7g
- Fiber0g
Fats
- Fat24g
Vitamins & Minerals
- Calcium36mg
- Iron< 1mg
- Vitamin A11mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B929mcg
- Vitamin B120mcg
- Vitamin C21mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium11mg
- Manganese< 1mg
- Phosphorus106mg
- Selenium20mcg
- Zinc< 1mg
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
Recipe By Savor The Best