The cold came in this week and I stayed closer to the kitchen than usual. Someone had left eggs on the back step. I did not ask.
Serves 2
farro, 1 cup water or light stock, 3 cups salt eggs, 2 olive oil half a lemon black pepper
Rinse the farro. Put it in a pot with the water and a good pinch of salt. Bring it up slowly. Let it go at a low simmer until the grains are soft but still have something left in them, somewhere between 25 and 35 minutes depending on your farro. It should finish a little brothy. That is what you want.
While the farro is in its last few minutes, bring a small pot of water to a boil. Lower the eggs in. Six minutes. Pull them and move them to cold water. Peel them when you can handle them.
Taste the farro and salt it properly. Spoon it into bowls while it is still loose and hot. Halve an egg over each bowl. Oil, lemon, pepper. Not too much of any of it.