Farro with Roasted Tomato Vinaigrette & Poached eggs

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Farrow with Roasted tomato Vinaigrette and Poached eggs

2 cups cooked farrow (in stock not water)

1 cup grated parmesan cheese

Fresh torn basil to taste

Roasted tomato vinaigrette

2 cups cherry tomatoes (Roasted for 20 minutes at 350 degrees until they begin to burst)

Salt and pepper to taste

½ cup olive oil

The juice of one lemon

1 tsp Dijon mustard

½ a shallot finely diced

Fresh torn basil to taste

Poached eggs for the top (see recipe)

In a large mixing bowl add farrow, cheese and fresh basil.  Set aside.  In another bowl add roasted Cherry tomatoes, including pan juices to all of the other vinaigrette ingredients and mix gently.  Pour your tomato vinaigrette over the farrow mixture.   Fold in the dressing gently until all the grains are coated.  

Poached egg

Meanwhile, bring a large pot of water to a simmer, do not boil.  Make a whirlpool in the center of the water and crack an egg into the middle.  Do not disturb the egg while it’s setting.  A properly poached egg takes at least 3 minutes maybe more.  Use a slotted spoon to retrieve the egg from the water and drain it on a paper towel.  Set atop your farrow and enjoy!