Jen came to see my show on Friday night and afterward we had her and her husband over for some drinks. As my readers know I have never met a bottle of champagne I didn’t like. Everyone else was driving so I just kept refilling my own glass. Oops! I really wasn’t hungover the next morning but it seemed like the perfect time to try this recipe from Scott Conant of NYC’s Scarpetta restaurant. Man, farro is energizing! Mark and I both kept saying how great we felt afterward and my favorite word, satiated, came up alot. It was a welcome change from my traditional brunch favorite blueberry pancakes, which are delicious but not exactly “go food”.

Saute onions and garlic and chili flakes in lots of olive oil, then stir in tomato sauce and precooked farro. Crack a few eggs directly into the sauce and let them poach. Eat directly out of the pan and serve with grilled bread. – original recipe courtesy of Men’s Health