Whole Grain Breakfast Bowl with Poached Eggs and Avocado

Rinse 1 cup farro and 1 cup quinoa separately under cold water until water runs clear.

In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed farro, reduce heat to low, cover and simmer for 25-30 minutes until tender but still chewy.

In another saucepan, bring the remaining 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.

While the grains cook, halve the cherry tomatoes and chop the fresh herbs. Juice half the lemon to yield about 1 tablespoon of juice.

In a large bowl, combine the cooked farro and quinoa. Add 2 cups of baby spinach while the grains are still warm so they slightly wilt the greens.

Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the grain mixture. Toss to combine and set aside.

Fill a large, deep skillet with water to about 3 inches deep. Add 2 tablespoons of white vinegar and bring to a gentle simmer (small bubbles around the edge, not a rolling boil).

Crack each egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide one egg into the center of the whirlpool. Cook for 3 minutes for a runny yolk.

Remove the poached egg with a slotted spoon and place on a paper towel to drain. Repeat with remaining eggs, cooking 2-3 at a time depending on your skillet size.

Slice 2 avocados and squeeze the remaining lemon half over them to prevent browning.

Divide the grain mixture among four bowls. Top each bowl with 2 poached eggs, sliced avocado, and cherry tomatoes.

Garnish each bowl with chopped chives, parsley, pumpkin seeds, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Serve immediately while the eggs are still warm.