My obsession with sunny side up eggs on just about anything shows no sign of stopping. This time around, I conquered otherwise-tough barley and runny-just-right eggs. Redemption is sweet!
The trick is to cook the barley in advance, and keep the temperature very low as the eggs cook on top of the barley (covered) until desired doneness.
It’s Sacramento Beer Week, so what better time to celebrate barley? Actually, that wasn’t really the motivation for this. The real story is that we’re going to be drinking a lot of beer to celebrate a certain Beer, so a healthy and hearty brunch is in order.
I’ve been wondering what to do with the pearled barley I was inspired to purchase at some point. So naturally, Pinterest provided a solution, Skillet Barley with Kale & Eggs.
I swapped in green onions for shallots, spinach for kale, and chicken broth for vegetable broth, in this adaptation:
Add 2 sliced green onions to 2 tablespoons olive oil over medium high heat; cook for 2 minutes.
Add 1 cup barley; stir to toast for 1 minute.
Add 3.5 cups broth (I used organic chicken broth) and bring to boil; adjust temperature as needed to maintain active boil for 15 minutes, and ultimately you want the barley to soak up all the liquid.
Turn on the broiler with the rack 6 inches below.
Stir in a bunch of spinach (I used half a bag) until wilted. Add another swirl of olive oil to help the process along.
Crack 4 eggs over the top; season with salt, and broil until egg whites are opaque. Serve with freshly grated Parmesan.
I was very happy with the results, because I like grains any time of day, and the dish had the right amount of flavor. David isn’t as convinced about the barley. But the eggs were perfectly runny at least!