Description
A hearty and savory breakfast bowl featuring tender cooked barley combined with sautéed mushrooms and wilted fresh spinach, topped with a soft-boiled egg for added protein and richness. This nutritious dish offers umami flavors balanced with wholesome grains, perfect for a filling morning meal.
Ingredients
Main Ingredients
- 1 cup cooked barley
- 1 tbsp olive oil
- 1 cup sliced mushrooms
- 1 cup fresh spinach
- 1 egg, soft-boiled or fried
- Salt & pepper to taste
- Grated Parmesan (optional)
Instructions
- Heat oil and sauté mushrooms: Warm the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they turn golden brown and release their moisture, about 5-7 minutes.
- Add spinach and wilt: Add the fresh spinach to the skillet with the mushrooms and cook until the spinach wilts down, approximately 2-3 minutes, stirring occasionally.
- Combine barley and season: Stir in the cooked barley with the mushrooms and spinach mixture. Season with salt and pepper to taste, then warm everything through for another 2-3 minutes.
- Top with egg and Parmesan: Place a soft-boiled or fried egg on top of the barley mixture. Sprinkle with grated Parmesan cheese if desired for extra flavor. Serve immediately.
Notes
- Add a splash of soy sauce or balsamic vinegar for a deeper umami flavor.
- Use gluten-free barley substitute if gluten sensitivity is a concern.
- Soft-boiled eggs can be substituted with poached or fried eggs depending on preference.
- This dish can be made vegan by omitting the egg and Parmesan or substituting with vegan alternatives.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Modern Healthy
