Toasted Farro and Scallions with Cauliflower and Egg

Ingredients

• 3 cups cauliflower florets (1-inch pieces)
• 4 large eggs (large)
• 8 ounces farro (1 cup plus 2 tablespoons)
• 2 tablespoons olive oil extra-virgin
• 1 serving pepper freshly ground
• 1 serving salt 
• 4  scallions white green sliced
• 1 tablespoon sherry vinegar 
• 5 tablespoons butter unsalted
• 1 quart vegetable stock 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a large saucepan, melt 3 tablespoons of the butter.
2. Add the scallions and cook over moderate heat until softened, about 2 minutes.
3. Add the farro, season with salt and pepper and cook for 1 minute, stirring.
4. Add 1/2 cup of the stock and cook over moderate heat, stirring, until absorbed. Continue adding the stock 1/2 cup at a time, stirring frequently until it is absorbed before adding more. The farro is done when it's al dente, about 30 minutes.
5. In a medium skillet, heat the olive oil.
6. Add the cauliflower, season with salt and pepper and cook over high heat until tender and browned in spots, about 5 minutes.
7. Add the cauliflower to the farro along with the vinegar and the remaining 2 tablespoons of butter. Season with salt and keep warm.
8. Bring a saucepan of water to a boil.
9. Add the eggs and cook for 4 minutes.
10. Drain and rinse under cold water. Spoon the farro into 8 bowls. Peel the eggs and carefully remove the egg whites to keep the yolks whole. Carefully place the intact yolks in the center of each bowl of farro; discard the whites.
11. Serve right away.