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Farro and Fried Eggs with Ginger, Green Onions, & Bacon Recipe

You'll love this farro and fried eggs with ginger, green onions, & bacon recipe from Chef Louise of Geez Louise!. The nutty flavor of the farro is enhanced by the salty, savory bacon.

Servings: 4

Active time: 25 minutes

Total time:


  • 2 c dry pearled farro (cooked yields 5 cups)
  • 1 tsp kosher salt
  • 4 oz thick sliced, nitrate-free bacon, cut into thin strips
  • 1/4 c grapeseed oil
  • 4 garlic cloves, minced (about 1 Tbsp)
  • pinch crushed red pepper flakes
  • 1 Tbsp ginger root, peeled and grated
  • 3 green onions, ends trimmed, thinly sliced (reserve 1 Tbsp for garnish)
  • 1/2 tsp kosher salt
  • pinch freshly ground black pepper
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 2 c baby arugula or baby spinach
  • good quality olive oil (optional) to taste


  1. Place farro into medium saucepan and fill pot with water 3-4 inches above farro. Add salt and bring to a boil over medium-high heat. Once farro is boiling, reduce heat and boil about 30 minutes, until the farro is al dente. Drain and set aside in a colander to remove any excess steam and moisture.
  2. Meanwhile, place cut bacon into sauté pan over medium-low heat. Cook slowly until crispy and browned through. Set aside on a plate lined with paper towels to absorb any excess grease.
  3. Heat a large sauté pan over medium-high heat and add in the grape seed oil. Once oil is hot, but not smoking, add in garlic, pepper flakes, ginger, and green onions. Stir to combine and cook for 15 seconds or until fragrant. 
  4. Quickly add farro and bacon to the pan and stir to combine. Sprinkle with remaining salt and a pinch of black pepper. Turn up heat to high and continue to cook farro for an additional 1-2 minutes, or until warmed through, and all flavors have combined. Turn off heat and set aside while you fry the eggs.
  5. Serve 1 1/4 cups of cooked farro over 1/2 cup of baby arugula and top with fried egg. Garnish with thinly sliced green onions and a drizzle of good quality olive oil.


This dish comes together very quickly, so it's best to have all your ingredients ready to go before starting.


Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 790
Calories from Fat 330
Total Fat 37g (57% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 215mg (72% DV)
Sodium 1440mg (60% DV)
79g (26% DV)
Dietary Fiber 15g (60% DV)
Sugars 1g
Protein 31g
Vitamin A 20%
Vitamin C 10%
Calcium 10%
Iron 30%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.