This is a freekah based breakfast bowl. This dish is super easy. We made the freekah the night before and placed some at the bottom of the bowl. The freekah could be replaced with quinoa, farro, or any sort of grain. On top of the freekah, we placed steamed kale, sausage from our favorite butcher, Bel Campo Meat Co., and beautiful diced orange tomatoes from the Santa Monica Farmers's Market. Finally, we poached four Apricot Lane eggs with a sous vide - cooked at 167° for 13 minutes. Topped it all off with freshly grounded salt and pepper and ready to eat.