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Savory farro porridge with a runny egg in a white bowl on a dark wooden background

Savory Porridge with Miso, Shiitake Bacon and Poached Eggs

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Brunch
  • Cuisine: American


I use Pacific brand mushroom broth here; if you’re not concerned with keeping this vegetarian, feel free to use chicken or beef broth instead. Be sure to use the freshest possible eggs for poaching, as it will help them keep their shape; if poaching eggs intimidates you, fry them sunny side up instead. The porridge can be cooked in advance and reheated as needed (adding a bit more liquid if necessary to thin it out).



For the Porridge:

  • 1 tablespoon extra virgin olive oil
  • ½ medium onion, finely diced
  • ¼ teaspoon fine sea salt
  • 1 medium garlic clove, minced
  • 1 cup farro
  • 3 cups plus about 2 tablespoons mushroom broth
  • 2 teaspoons white miso (aka shiro or mellow miso)
  • 2 cups baby spinach OR chopped full-size greens like kale/collards

For the Toppings:

  • 4 ounces shiitake mushrooms, stemmed, caps thinly sliced (about 3 cups)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon white vinegar
  • 4 eggs
  • 2 scallions, green and white parts, thinly sliced on a diagonal, to serve
  • Toasted sesame seeds, to serve
  • Freshly ground black pepper, to serve


  1. Make the porridge. Heat the oil in a medium pot over medium-low heat. Add the onion and salt and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for another minute. Add the farro and stir to coat in oil. Cook for 1 minute, stirring occasionally. Add 3 cups of the broth, cover tightly with a lid, bring to a boil, reduce the heat to low, and simmer covered until the grains are cooked through but chewy, about 30 minutes, stirring every 8 minutes or so. Stir in the spinach and cook just until wilted, about 1 minute. Turn the heat off.
  2. In a cup/bowl, stir together the remaining 2 tablespoons broth with miso until completely dissolved. Stir into the porridge. Taste and adjust seasonings if needed. Keep warm until ready to serve.
  3. Meanwhile, preheat the oven to 375ºF.
  4. Make the toppings. Place the mushrooms on a baking sheet, drizzle with oil and salt, and toss to coat evenly. Arrange in a single layer, and roast until browned and crispy, 15-20 minutes, tossing once halfway through cooking.
  5. Meanwhile, bring a wide-bottomed pot filled halfway with water to a very gentle simmer – you should only be seeing tiny bubbles. Add the vinegar. Break an egg into a cup/bowl. Using a slotted spoon, stir the simmering water to create a vortex, and pour the egg into the perimeter of the vortex. Quickly repeat with the remaining eggs. Cook until the egg whites are set and opaque, 3-4 minutes. Using the slotted spoon, lift the eggs out of the water and transfer to a plate.
  6. To serve, divide the porridge among 4 bowls and top with shiitake bacon, eggs, scallions, sesame seeds, and black pepper.


Be sure to turn the flame under the porridge off before adding the miso – this will preserve its probiotic properties.


  • Calories: 310
  • Fiber: 6 g
  • Protein: 15.3 g

Keywords: farro, shiitake, eggs, porridge, vegetarian

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