Baked Eggs with Farro and Mushrooms
A savory dinner paired with a Cabernet Franc from the Loire Valley.
Servings 4
Ingredients
- 1-1/4 cups farro
- 1/2 white onion
- 1 bay leaf
- kosher salt
- 2 slices rye bread, torn into small pieces
- 12 oz. shiitake mushrooms
- 1 large shallot
- 2 cloves garlic
- 2 teaspoon caraway seeds, crushed
- 3/4 cup dry red wine
- 2 teaspoons fresh thyme leaves
- 4 large eggs
- freshly ground black pepper
- 2 tablespoons chives, minced
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- In a medium saucepan add the farro, onion, bay leaf, 2 teaspoons of salt and enought water to cover by 2-inches. Bring to a boil over high heat and then reduce heat to low and simmer for 25-30 minutes uncovered. Reserve about 1 cup of the cooking liquid, then drain. Discard the onion and bay leaf.
- In a mini food processor, pulse the bread to coarse crumbs. Transfer the bread crumbs to the parchment lined baking sheet. Drizzle with 1 tablespoons extra virgin olive oil and a pinch of kosher salt. Toss to combine and spread into an even layer. Bake for about 8-10 minutes, stirring half way through. Set aside to cool. Keep the oven on.
- In a 12-inch skillet over medium-high heat add 2 tablespoons extra virgin olive oil. Add the mushrooms and shallots and sauté until tender and golden brown, about 5 minutes. About one minute before the mushrooms are tender add the garlic and caraway and sauté.
- Add the red wine and a pinch of salt and bring the wine to a simmer. Stir in the cooked farro, and 3/4 cup of the cooking liquid.Add the thyme and cook until mixture is thickened and liquid absorbed, about 2 to 3 minutes.
- Transfer to a serving baking dish if desired. Make 4 shallow wells in the mushroom farro mixture. Crack an egg into each well. Season the eggs with salt and pepper. Transfer to the oven and make for about 6-10 minutes. Ideally you want the whites cooked and the yolks runny.
- To serve; sprinkle with chives and rye bread crumbs.