Heat the olive oil in large skillet over medium high heat. Add the sliced onion and sauté for 6-7 minutes, or until the onions start to soften and caramelize. Stir periodically.
Add the minced garlic and green onions to the skillet and stir to combine. Sauté for 1-2 minutes before adding the white miso paste, mustard, soy sauce and water (if needed).
Once warmed through, reduce heat to medium low and add the cooked farro and beluga lentils. Stir to combine.
In a separate, smaller skillet, heat olive oil or butter (approximately 1-2 teaspoons) over medium high heat. Reduce heat to medium low and fry desired number of eggs until whites are set and edges are crispy, but the yokes are runny.
Build your breakfast salad bowl. Add a could handfuls of fresh arugula to a shallow plate and top with miso farro, 1-2 fried eggs and any other desired toppings such as, sprouts, fruit, tomatoes, green onion and fresno chilies (aka red jalapeños).
Best served immediately.