FARRO WITH BACON, LEEKS AND POACHED EGGS

Eggs are a fantastic protien source, they are filling and are inexpensive. Eggs are no longer considered bad for your health because of their high level of cholesterol . Earlier we were told  that the cholesterol in  egg yolk was a cause for cardiovascular disease. Now it has been proven  that the cholesterol in the egg yolk does not have any effect on cholesterol in the blood and therefore it is not bad for your heart. It is true that the fat in the yolk tends to raise blood’s cholesterol , but the protien in the whites of eggs pulls it down. We can actually eat an egg a day and benefit from all of the other nurtitients, such as a, b-12 and d vitamins, iodine, iron and selenium. Here is a good and inexpensive dish for the cold January nigths and most of us would like to save some monny.

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FARRO WITH BACON, LEEKS AND POACHED EGGS

6  MAIN COURSE SERVINGS

5 cups chicken broth, 6 slices thick cut bacon, cut crosswise into ½ inch pieces, 1 large or two small leeks, white and pale green parts only, chopped coarsely, 1½ cup farro, 3/4 cup dry white wine, 3 tbsp. finely chopped fresh large parsley, 1 tsp. butter, salt and freshly ground pepper

Poached eggs: 6 large eggs, water, salt  Garnish: chopped parsley, chopped leeks

To make the farro, bring broth to a simmer in medium saucepan; cover to keep warm. Heat a large skillet over medium heat. Add bacon and cook until crisps, stirring occasionally. Using a slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4-5 minutes. Transfer 2 generous tablespoons leeks to a small bowl; reserve for garnish. Add farro to pan; stir 1-2 minutes. Add wine; stir until absorbed, about 2 minutes. Add ½ cup warm broth to skillet; stir until broth is absorbed. Repeat adding broth and stirring until farro is tender but still firm to bite and sauce is creamy, about 20-25 minutes. Add bacon, parsley and butter. Season to taste with salt and pepper.

To make the eggs, bring a large skillet of water just to a simmer over medium-low heat. Sprinke water with salt. Working with one egg at a time, crack into a small bowl and slide egg into simmering water. Cook eggs until whites are cooked but yolks are still runny, 3-4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water.

To serve, divide farro among 6 bowls. Top with poached egg. Sprinkle with salt and pepper. Sprinkle with parsley leaves and reserved leeks.

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