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Bring a medium pot of salted water to a boil. Add the farro and cook until toothy and tender, 20 to 25 minutes. Using a sieve, transfer the cooked farro to a medium mixing bowl, leaving as much hot water in the pot as you can. Add a little more if needed and gently add your eggs to the pot. Bring to a simmer, set a timer for 7 minutes and let the eggs cook. Once cooked, transfer to a bowl with iced water and let them cool for a minute. Peel the eggs under cool running water and slice in half to reveal the most beautiful jamminess you’ve ever seen.
In the meantime, to the farro add your BEST olive oil (3 Tbs.), the juice from half the lemon, both herbs and a pinch of salt. Toss this together, add the jammy eggs, pepitas, extra basil for garnish, another squeeze of lemon, a grind of black pepper and one last pinch of finishing salt. Perfect.
Serve it up!
Serves two.