David Tamarkin’s recipe for Greens, Grains and Fried Egg works for any meal

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.

To make a big batch of this recipe and eat from it all week, simply stir the herb sauce into a pot of grains while still warm; start with 2 tablespoons of sauce for every cup of cooked grain, and go up from there.

Greens, Grains and Fried