One Year Ago:  Espaghetti Con Pollo

Two Years Ago:  Sage Grilled Cheese Sandwiches and English Onion Soup with Sage

Three Years Ago:  Mike Isabella’s Pepperoni Sauce

 

Here’s a new addition to our Sunday night eggs tradition.  I may have overcooked the eggs a bit in the final step (you’ll see a little later), but it was still extremely delicious.  I love the chewiness of the barley and how it absorbs the flavors.  You could probably experiment with other flavors to add, but this one gives you a pretty good base to start with.

If you’d like a copy of the recipe without the pictures, you can email me at intothewardrobe@hotmail.com.  If you’d like updates of future recipe posts, you can follow me on this blog or on Twitter @Dan65802.

 

INGREDIENTS:

2 Tbs. olive oil, plus more for drizzling

1 large shallot, thinly sliced (about ½ cup)

1 jalapeno, minced (about 2 Tbs.)

Kosher salt and freshly ground black pepper

1 cup pearled barley

3½ cups homemade or store-bought low-sodium vegetable broth

1 bunch curly kale, removed from the stems and cut into ribbons (about 4 cups)

2 tsp. zest and 1 tablespoon fresh juice from 1 lemon

4 to 6 eggs

Grated Parmesan cheese, for finishing

½ cup fresh parsley leaves, roughly chopped

DIRECTIONS:

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot, jalapeno, and a pinch of salt and cook, stirring, until softened, about 2 minutes.

skillet barley with kale and egg 01

Add the barley to the pan and toast until fragrant, about 1 minute.

skillet barley with kale and egg 02

Add the broth and adjust the heat to maintain an active boil until most of the liquid is absorbed and the barley has softened, about 15 minutes.

skillet barley with kale and egg 04

Season with salt and pepper. Meanwhile, adjust a broiler rack to 6 inches from the heat source and preheat broiler to high. In batches, stir in the kale until wilted, then add the lemon juice.

skillet barley with kale and egg 07

Drizzle the edges with olive oil and crack the eggs into the barley, spacing them out.

skillet barley with kale and egg 08

Place the pan under the broiler until the egg whites have set and the yolks are still runny, 5 to 6 minutes.

skillet barley with kale and egg 09

(You can see here that I left them in a little too long.  Those yolks aren’t runny.)

Remove from the broiler, season eggs with salt and pepper, and sprinkle with cheese, lemon zest, and parsley.

skillet barley with kale and egg 00

We have these for a Sunday night dinner, but with very little prep work, it could make a great breakfast as well.  If you have questions or comments, there’s a comments section just for you.  You can also drop me a line at the email address above.

Have a wonderful week.  Remember that nothing can separate you from God’s love!

 

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