Creamy, savory farro porridge topped with parmesan cheese, chicken sausage, wilted kale and a runny poached egg. This easy to make breakfast grain bowl is perfect for cozy mornings!
I like to mix things up in the mornings and lately I’ve been on a savory breakfast bowl kick! This warm farro porridge is reminiscent of risotto, though not nearly as rich. It’s the perfect base for chicken sausage, kale, and a runny poached egg.
Once you get this recipe down it can really a become blank slate for so many different topping, ingredients, and substitutions. You try different grains like barley, brown rice and quinoa, or mix up the toppings with crispy bacon, goat cheese, spinach or sautéed mushrooms.
What is Farro? Farro is a nutrient-packed wheat grain. It has a nutty flavor and chewy texture similar to barley. Farro is an “ancient grain” and has played an important role in diets since the Roman Empire. Farro is perfect for grain salads, soups, stews and risotto!
Ingredients You’ll Need
Here’s what you’ll need to make this farro breakfast porridge: chicken stock, farro, sausage, eggs, kale, parmesan cheese and butter.
Recipe Step by Step
Step 1. Cook the Farro
You’re going to cook the farro *almost* like risotto. First, toast it in butter until nutty and fragrant then add in chicken stock and cook low and slow, stirring frequently until each grain of farro is tender. Finish by folding in freshly grated parmesan cheese and a few pats of butter.
Step 2. Assemble the Toppings
While the farro is simmering away, sauté the sausage until golden brown then lightly steam the kale in the same pan. In a separate pot poach two eggs.
Step 3. Put it all Together
Divide the porridge between bowls, top each bowl with sausage, kale and a poached egg. Season each egg with flakey sea salt and freshly cracked black pepper. Serve immediately!
FAQs and Expert Tips
Yes absolutely, you could use barley, brown rice, quinoa, millet, amaranth or even steel cut oats.
I like to rinse farro because it’s typically coated in a dry, powdery coating.
Farro is not gluten-free. Farro is a whole, wheat grain. If you are looking for a good gluten-free alternative to farro you could use short grain brown rice or quinoa.
Check Out More Delicious Recipes
- Farro Salad with Fennel, Feta and, Crushed Olives
- Five-Ingredient Steak Salad with Farro, Arugula, and Feta
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Farro Breakfast Porridge with Sausage, Kale and Poached Egg
- 1 c farro rinsed
- 3 c chicken stock
- 4 tbsp butter divided
- 1/4 c freshly grated parmesan cheese
- 1/2 lb chicken breakfast sausage
- 1 bunch lacinato kale stems removed, roughly chopped
- 2 eggs
- salt and freshly cracked black pepper
- In a large sauté pan heat 2 tbsp of butter over medium heat until melted and lightly bubbling. Add the farro and toast for 2 minutes, stirring continuously. Add the chicken stock and a generous pinch of salt. Bring the stock to a steady simmer, cover, and cook on low for 30-45 minutes, stirring occasionally, until the farro is tender and has absorbed the chicken stock. Turn off the heat, stir in the grated parmesan cheese and remaining butter.
- While the farro is cooking sauté the sausage in a cast iron pan. Once it's golden brown and cooked through, remove the sausage from the pan and add in the kale. Add 2 tbsp of water to the pan to steam the kale. Cover for 1-2 minutes. Once the kale is wilted remove it from the pan and season lightly with salt.
- Poach the eggs in a separate small pot of water. Alternatively, you could pan fry them or use soft boiled eggs.
- Divide the farro between bowls, top each bowl with sausage, kale and a poached egg. Season each egg with flakey sea salt and freshly cracked black pepper. Serve immediately!
- Farro: You could also use barley or brown rice.
- Chicken Stock: Vegetable stock or water is just fine.
- Kale: Spinach or swiss chard.
- Sausage: I like to use chicken sausage but pork, turkey or even veggie sausage all work too.
- What is farro? Farro is a nutrient-packed wheat grain. It has a nutty flavor and chewy texture similar to barley. Farro is an “ancient grain” and has played an important role in diets since the Roman Empire. Farro is perfect for grain salads, soups, stews and risotto!
- Is farro gluten-free? Farro is not gluten-free. Farro is a whole, wheat grain. If you are looking for a good gluten-free alternative to farro you could use short grain brown rice or quinoa.
- Leftover can be stored in the refrigerator for up to four days. Reheat on the stovetop over medium low heat.