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Farro, Avocado & Egg Breakfast Bowl with Miso Yogurt

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 1 1x
  • Category: Breakfast
  • Cuisine: Californian


Farrow, Avocado & Egg Breakfast Bowls are easy to make ahead with a super-addictive miso yogurt drizzle.


  • 50g (1.5 oz) Farro
  • 1 Large Egg
  • 1 tbsp Natural Yogurt
  • 1/2 tbsp Brown Rice Miso Paste
  • 1/2 tbsp Rice Vinegar
  • Juice of 1/4 Lime
  • Large Handful Baby Spinach
  • 1 Small, Ripe Avocado
  • 1 tsp Black Sesame Seeds


  1. Cook the farro in a pan of boiling water as per the packets instructions. Drain, and set it aside to cool.
  2. Then, boil the egg for 6 minutes in the same pan, and then plunge it straight into cold water to stop it from cooking.
  3. To make the dressing, whisk together the yogurt, miso paste, rice vinegar and lime juice until smooth.
  4. Assemble your breakfast bowl, drizzle over the dressing, and sprinkle over the sesame seeds.