Ruddy-coloured dulse is chewy with a slight tang straight from the bag, but crisps up and takes on a bacon-y flavour when pan-fried. Here, the crunch bunch is an inspiring topping to this bowlful of stunning flavours and textures. A 6 1/2-minute cook time yields eggs with cooked whites and a sensuous jammy yolk.
The eggs can be cooked, peeled, and kept chilled for up to 3 days. Reheat in simmering water for 1 minute if desired. If you please, farro can be swapped out for spelt, wheat berries, or brown rice.
Ground up and sold in flake form, dulse flakes rehydrate on impact when added to salad dressings or showered on top of soups and stews. Great for popcorn, too.
In medium-sized saucepan, place farro and 3 cups (750 mL) water. Bring to a boil, reduce heat to low, and simmer, covered, for 25 minutes, or until grains are tender. Drain well.
In medium saucepan, add water to a depth of about 3 in (7.5 cm); bring to a boil. Using slotted spoon, gently lower eggs into water; boil for exactly 6 1/2 minutes, adjusting heat to maintain a gentle boil.
Transfer eggs to bowl of ice water and chill until slightly warm, about 2 minutes. Softly tap eggs against countertop to break shell in several spots and gently peel, starting from wider end containing the air pocket. Cut eggs in half lengthwise.
In skillet over medium heat, heat grapeseed or sunflower oil. Add dulse and heat, stirring often, until crispy, about 1 minute. Remove from skillet to cool and then chop into 1 in (2.5 cm) pieces.
Whisk together tahini, olive or camelina oil, miso, and lemon juice. Whisk in warm water, 1 Tbsp (15 mL) at a time, until a pourable consistency is reached.
Divide farro among 4 large serving bowls. Top with black beans, cabbage, avocado, sun-dried tomatoes, and green onion. Top with dulse and egg. Drizzle on tahini dressing.
This recipe is part of the The Marine Green collection.
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