After every hectic week or series of hectic weeks I like to take full advantage of my weekends. And that also means a great breakfast both on Saturday and on Sunday, to help us get the needed energy and good spirit for two full days of fun and relaxation. And for this weekend I was looking for something a bit different, as I am fighting a cold and some extra comforting food could do a lot to help. This bowl of magic I found on Martha Stewart could be the perfect contestant for Saturday morning. Besides being a bit long (you could make a bigger batch of barley for the next days or even boil it the evening before) it looks and sounds delicious and healthy.
PREP: 35 MINS TOTAL TIME: 45 MINS SERVINGS: 4
INGREDIENTS
- 8 ounces cherry tomatoes (1 1/4 cups)
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 4 packed cups finely shredded stemmed kale (from 1 bunch)
- 2 tablespoons minced garlic (from 2 cloves)
- 3 cups Cooked Hulled Barley, such as Hayden Flour Mills Purple-and-Bronze
- 4 large eggs
- 2 ripe but firm small avocados, halved, pitted, and scooped from skins
- 1/2 cup diced English cucumber
- Plain Greek yogurt, for serving
DIRECTIONS
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Heat broiler, with rack 5 inches from heat source. Drizzle tomatoes with oil in a large ovenproof skillet; toss with salt and pepper. Broil until charred and softened, 4 to 5 minutes. Transfer to a plate.
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Place skillet over medium-high. Add 1 tablespoon oil, kale, and 3 tablespoons water. Cover and cook, stirring once, until wilted, 2 to 3 minutes. Season with salt and pepper; transfer to plate. Add 2 tablespoons oil and garlic to pan; cook, stirring frequently, until fragrant, about 30 seconds. Stir in barley; heat through. Season with salt and pepper.
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Meanwhile, bring a small pot of water to a boil. Carefully add eggs, return to a boil, and cook 30 seconds. Turn off heat, cover, and let stand 6 minutes. Drain; run eggs under cold water until cool. Peel.
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Divide barley, kale, eggs, tomatoes, avocados, and cucumber evenly among bowls. Dollop with yogurt, drizzle with oil, and season with salt and pepper; serve.
Enjoy!
Recipe and photo via MarthaStewart.com
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yummyashley
Written on March 10, 2016
Yummy! If you like savoury breakfast bowls, try red lentils and oats! Sounds weird but tastes great. I have a post about it here, https://honeyandcardamom.wordpress.com/2016/02/25/week-6-osgcookbook-challenge/