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.
