I have made this breakfast many different ways (see pictures below!). Here is how I made it today:
1/4 cup barley, cooked in salted water or chicken stock
1-2 cups mixed greens
1 serving (warmed up) Goat Cheese Lemon Vinaigrette (see below)
I cook about a 1/4 cup of Barley (I also use farro some days, equally as delicious) in salted water or chicken stock if I have it.
In a bowl, add lots of mixed greens. The more the better, all the warm stuff on top will wilt it a bit! Fry up an egg (or scramble… or hard boil, however you like it!) and lay it over the mixed greens, then sprinkle the barley on top. Finish it off by heating up the goat cheese lemon vinaigrette and drizzling it on top.
Goat Cheese Lemon Vinaigrette
For one salad:
2 tbsp lemon juice
1 tbsp olive oil (more olive oil to lemon juice if you don’t like it super tangy)
salt & pepper
1 tbsp goat cheese
You can make this dish any way you like. Some other ways I’ve made it:
Used a hard boiled egg and added orange segments.
Scrambled egg and no goat cheese in the vinaigrette.
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