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Eggs are better with carbs, and they’re particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. The herby-green grains here, from my cookbook, “Cook90,” are good for more than just breakfast, though — you could pair them with sautéed fish, skin-on chicken breasts and almost any roasted vegetable.The herby-oily green sauce, a mint and parsley sauce that starts by roasting an entire head of garlic, lasts at least a week in the fridge and sometimes up to three; I top it off with a little olive oil each time I use it to create a seal. To make a big batch of this recipe and eat from it all week, simply stir the herb sauce into a pot of grains while still warm; start with 2 tablespoons of sauce for every cup of cooked grain, and go up from there.
Greens, Grains and Fried EggServings: 1 (easily doubled) with leftover garlic-herb sauceROASTED GARLIC-HERB SAUCE1 head garlic, separated into cloves, unpeeled2 cups (packed) fresh flat-leaf parsley leaves with tender stems1 cup (packed) fresh mint leaves1 cup extra-virgin olive oil1 teaspoon finely grated lemon zest (from about ½ large lemon)4 teaspoons fresh lemon juice (from about ½ large lemon)
1 teaspoon red pepper flakes¾ teaspoon kosher saltGRAINS AND GREENS1 cup cooked rice, quinoa, farro or other grain2 tablespoons Roasted Garlic-Herb SauceKosher salt2 tablespoons olive oil1 large eggFreshly ground black pepperHot sauce, for serving
