Farro Breakfast Bowl | Louisiana Egg Commission

Ingredients

• olive oil, divided
• 2 Tbsp.
• sliced cremini mushrooms
• 6 ounces
• salt
• to taste
• ground black pepper
• garlic, minced
• 1 clove
• fresh thyme (or 1 tsp. dried)
• 1 Tbsp.
• farro
• 1 cup
• vegetable stock
• 3.5 cups
• diced butternut squash (about 12 ounces)
• 2 cups
• roughly chopped kale
• 1.5 cups
• eggs, poached
• 4 large
• plain Greek yogurt, strained
• harissa paste
• lemon zest
• 1/2 tsp.