tweak and nourish

I felt inspired to recreate the dish I ate at Bottega Louie: Tuscan Farro & Eggs. Toasted farro, rainbow carrots, Tuscan kale, Pioppini mushrooms, pickled cauliflower & sunny side up eggs. This is my version: Toasted farro, roasted cauliflower, sautéed mushrooms and kale. I also topped it with egg-overhard instead of a runny sunny side.