Spelt bowl with poached egg and sautéed vegetables

Ingredients

For 1 serving

• Farro40 g
• Eggs1
• Zucchini80 g
• Carrots50 g
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 tablespoon
• Parmigiano Reggiano8 g
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

Method

1. The evening before, rinse the farro and boil it in plenty of salted water for about 25 minutes until tender but still al dente; drain and keep it in the fridge in a sealed container.
2. In the morning bring a small pan of plenty of water to the boil for the egg; meanwhile wash and trim the courgette, peel the carrot and cut both into roughly 1 cm dice.
3. Heat the oil in a pan over medium heat and sauté the carrots and courgettes for 5 minutes, seasoning with salt, until tender-crisp; add the farro with a splash of water and heat through for 2 minutes, stirring.
4. Meanwhile add the vinegar to the egg water and lower the heat until it barely simmers; crack the egg into a cup, stir a whirlpool with a spoon and slide it into the centre, then poach for 3 minutes until the white is set and the yolk soft.
5. Spoon the farro and vegetables into a bowl, top with the egg lifted out with a slotted spoon and finish with shavings of Parmigiano Reggiano.