Vegetable Primavera with Eggs

Total Time:
24 hr 20 min
12 hr 10 min
Inactive Prep:
12 hr
10 min
4 servings


  • 10 tablespoons unsalted butter
  • 1 cup seasonal vegetables, such as carrots and zucchini, diced
  • 4 cups wheat berry grains, soaked in water for 12 hours, drained
  • 2 tablespoons fresh thyme, chopped
  • 1 cup vegetable or tomato broth
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 teaspoons honey
  • 4 farm-fresh duck eggs
  • Grated Parmesan, for garnish


Melt 8 tablespoons of butter in a large skillet over medium-high heat, add the carrot and zucchini and cook, stirring occasionally, until tender. Stir in the wheat berries, thyme and broth and cook until the broth is reduced by half, 3 to 4 minutes. Add the red pepper flakes and season with some salt and pepper. Add half of the parsley and rosemary, and the honey, and toss to combine.

Meanwhile, melt the remaining 2 tablespoons of butter in a large skillet or on a griddle, and fry the eggs sunny-side up until the whites are set.

To serve, portion the wheat berry primavera into 4 bowls. Top each portion with a fried egg and garnish with the remaining parsley and rosemary and some freshly grated Parmesan.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.