Wish Upon A Dish: Breakfast Barley Bowl with Ham and Egg

June 14, 2018

Breakfast Barley Bowl with Ham and Egg

I was never a lover of oatmeal.
My mom would try for years to put a warm breakfast into my belly when winter came around.

You see, back then, no matter how cold or how much snow there was, we walked to school.

I honestly believe she ate microwaved packets of oatmeal every day of her working years.
While she was healthy most of her life, it was the complications of Alzheimer's that eventually did her in.
The one thing she never passed on to her girls was that love of oatmeal.
Granted, I love granola but even I can not eat that every morning.

When I saw this recipe created by David Chan somewhere on the Internet, I tucked a copy away into my every growing list of must try recipes.

When the Nudge travels, I get to play with my food and this dish went to the top of the list.
I changed a few ingredients, not with different ones, but with a variation on the originals.

His choice of seaweed was kombu, I had wakame. The apple cider was apple juice mixed with chicken bone stock and the smoked sausage was minced Black Bear Smoked Virginia ham.
This morning I filled a bowl with the barley and by the time I poached an egg, it was hot & ready and waiting for me in my microwave.


It was yummy and extremely satisfying.
For those that would prefer no cholesterol but wants the protein, fry up an egg white and slice it into the bowl as you would with a fried rice.
So easy, just dump all the ingredients into a stockpot and set the timer, but if you simply do not have the time to babysit, a crockpot can help you out with that. Make a big batch on the weekend and feast all week.


I am glad I did not have apple cider as the apple juice was sweet enough for my tastes but I leave that decision up to you.

Breakfast Barley Bowl with Ham & Egg
makes 4-6 servings

* 1 cup apple juice
* 3 cups low-sodium chicken broth
* 1 (4x6") piece of kombu or 1/4 wakame
* 1 medium sweet onion, diced
* Kosher salt
* 2 ounces cooked smoke ham, chopped
* 2 cups rinsed pearl barley
* 2 tbls low-sodium soy sauce
* 4 eggs, poached
* Sliced scallions for garnish

1. In a large saucepan, combine the cider, broth, seaweed and 2 cups water. Bring just to a boil, then remove from the heat. Let it steep for 40 minutes. Discard the kombu and transfer the cider broth to a bowl.
2. Wipe out the saucepan, add the ham, onions, broth, soy sauce and barley. Cover and cook over low heat, stirring occasionally, until the barley is porridge-like, about 1 hour. Season with salt.
3. Spoon the cooked barley into bowls and top with an egg. Garnish with scallions and serve.


 

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