Farro with Beurre Rouge & Poached Eggs
This could be considered a little play on oeufs en meurette (poached eggs in red wine), a classic Burgundy dish.
In this recipe, we use farro - although adding grains isn’t traditional - to make a hearty bowl that can be eaten at any time of the day (red wine for breakfast? Yes please!). The beurre rouge compound butter is mounted in at the end to create a creamy texture.
