Breakfast Grain Bowl
A hearty meal to start your day.
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1 (12- to 16-ounce) container assorted grape tomatoes
3 tablespoons Land O Lakes® Garlic & Herb Butter Spread, melted, divided
1 cup uncooked farro
3 cups chicken stock
1/4 cup high-quality peanut butter
8 slices cooked bacon, chopped, warm
1/4 cup bias-cut green onions
How to make
Heat oven to 400°F.
Toss grape tomatoes and 1 tablespoon melted Garlic & Herb Butter Spread in small bowl. Spread tomatoes in single layer on rimmed baking sheet; roast 30 minutes or until tomatoes begin to brown in spots and burst. Set aside.
Meanwhile, cook farro using chicken stock according to package directions. Stir 1 tablespoon melted butter spread into farro. Keep warm.
Place remaining 1 tablespoon melted butter spread into large skillet; cook over medium-low heat until sizzling. Crack 4 eggs into skillet; fry to desired doneness.
Place peanut butter into small microwave-safe bowl. Microwave 30 seconds or until peanut butter is melted.
Layer each bowl evenly with cooked farro, roasted tomatoes and chopped bacon, topping each with 1 cooked egg. Drizzle each with melted peanut butter; sprinkle with green onions. Serve immediately.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
Cook bacon on a half sheet pan in oven. After removing bacon; pour off fat. Roast tomatoes on the same pan.
And don't forget to tag us @landolakesktchn.
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