Farro topped with a fried egg and arugula prepared by Host Haylie Duff along with her mom Susan Duff as seen on the Cooking Channel's Real Girl's Kitchen, Season 2.
Recipe courtesy of Haylie Duff

Farro Cakes

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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  1. For the cakes: In a large bowl, combine the farro, parsley, arugula, thyme, green onions, garlic, flour, breadcrumbs, Parmesan, eggs, salt and pepper. Mix well.
  2. Heat a cast-iron pan over medium-high heat. Add the butter and olive oil. Form the farro mixture into four cakes by packing it into a 1/4 cup measuring cup. Add the cakes to the hot pan and gently flatten with the back of the measuring cup. Cook until the farro crusts and becomes a dark brown, then flip and cook until well-browned on the reverse side.
  3. For the topping: Heat 2 tablespoons olive oil in a nonstick skillet. Crack in the eggs and cook, sunny-side up, just until the whites are cooked but yolks are still runny.
  4. In a small bowl, toss the arugula with 1 tablespoon olive oil and the lemon juice.
  5. To serve, place a farro cake on plate, cover with a fried egg and top with arugula salad. Grate some parmesan over the arugula and finish with a sprinkle of sea salt.

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