Barley and Bistro Salad Bowl

Ingredients:

• 1 cup hulled barley (not pearl barley)
• 2 tbsp (30 g) butter
• 1 small ripe tomato, coarsely chopped
• Half a small red bell pepper, seeded and coarsely chopped
• 2 tablespoons mayonnaise
• 2 tablespoons fresh tarragon leaves
• 1 small clove of garlic
• 4 slices bacon, cut crosswise into 0.5 cm pieces.
• 1/4 cup fresh bread crumbs
• 4 large eggs
• 1 small bunch frisee lettuce, torn into small pieces
• 60 g fresh goat cheese, crumbled
• 1/4 cup pitted olives

Preparation:

1. Prepare the barley: Bring a medium saucepan of water to a boil. Add the barley and cook until tender, 35-40 minutes. Drain, transfer the barley to a medium bowl, and toss with 1 tablespoon (15 g) butter and 1/2 teaspoon salt. Serve warm or at room temperature.Barley can be boiled, cooled, and stored covered in the refrigerator for up to 2 days. Before serving, reheat in the microwave for 2 minutes, stirring once. If using pearl barley, cook for 20 minutes, soaking it in water beforehand.).
2. While the barley is cooking, prepare the salsa.: In a blender, blend the tomatoes, bell pepper, mayonnaise, tarragon, garlic and 0.5 tsp. salt until smooth. Refrigerate until ready to use (The sauce can be prepared in advance and stored in the refrigerator for 2 days.).
3. Make breadcrumbs using bacon greasePlace the bacon in a large nonstick skillet over medium-high heat. Cook, stirring, until golden and crisp, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to transfer the bacon to a paper towel-lined plate. Discard 1 tablespoon of the rendered fat from the skillet and return the skillet to medium-high heat. Add the breadcrumbs and cook, stirring constantly, until golden, about 2 minutes. Transfer the breadcrumbs to a small bowl.
4. Fry the eggsWipe out the skillet and melt the remaining 1 tablespoon (15 g) butter over medium-high heat. Once the butter begins to foam, crack 4 eggs into the skillet and season with salt. Cook until the whites are set but the yolks are still runny, about 4 minutes. Remove the skillet from the heat.
5. Collect the bowlsDivide 180g of barley evenly among 4 bowls. Top with neat rows or mounds of bacon, frisée, goat cheese, olives, and sauce (leave room for an egg). Top with an egg, drizzle with a little sauce, and sprinkle with toasted breadcrumbs. You can make a large batch of barley, freeze it in zip-lock bags, and store it in the freezer for up to 1 month. With this wonderful grain, you'll be able to set the table quickly..