Do you guys have a favorite food that no one else in your family enjoys? For me, the food is fried eggs, love them! When I find myself alone for breakfast I always choose eggs. This hearty barley and kale breakfast bowl is the perfect single serving that will keep you full until lunch!
Whenever I make a batch of grains, I always make extra to have on hand for lunches, or even breakfast bowls like this one. I made broccoli steaks with yogurt sauce and served them over barley, so I used the extra barley in this bowl!
The chewy texture of barley works well in this dish. I kept the bowl simple with only kale and barley, therefore you need a grain with some texture to keep it satisfying. If you want to use a simpler grain like quinoa, use some more chopped veggies to add more texture!
Variations to the Hearty Barley and Kale Breakfast Bowl recipe:
- The recipe is written for one, but is easily doubled or quadrupled to make many servings.
- You can use your favorite type of greens in place of kale. Greens like spinach or arugula won’t need massaged because they already have a tender texture.
- Use whatever cooked grain you have on hand. Barley works well because it has a chewy texture. If you choose a simpler grain like quinoa, use some more chopped veggies to add more texture!
- 3 small curly kale leaves, torn (about 3 loose cups)
- ¼ tsp olive oil
- 1 cup cooked barley
- Salt and pepper, to taste
- 1 garlic clove, minced
- 1 TBS each: red wine vinegar and olive oil
- ¼ tsp Dijon mustard
- 1 large egg
- Tear kale into bite sized pieces and place in a large bowl. Drizzle with ¼ tsp olive oil and massage with your hands until softened and tender.
- Mix barley in with kale and season with salt and pepper.
- Mix together garlic, vinegar, olive oil, and Dijon. Pour over the kale mixture and stir to combine.
- Heat a small skillet over medium heat, using a splash of olive oil if necessary. Cook the egg sunny side up until the whites are set, or to your liking.
- Place the egg on top of the bowl, seasoning it with salt and pepper.
- Garnish the bowl with sunflower seeds and serve.
My kind of breakfast! Yum!
Mine too! Thanks Amee!
Love the idea of barley for breakfast!
Yes! It’s a great way to use up leftover grains! Thanks Deanna!
i have been loving a bit of grains in the morning to keep me full well until lunch, this looks great!
I completely agree, grains for breakfast help to keep you full!
Love how hearty this sounds!
Thanks Stephanie!
I love a savory breakfast, especially when topped with an egg 😋
Eggs are my favorite too!
This would make a great lunch also! 🙂
I completely agree! Thanks Sonali!
That egg looks perfect!!
Thank you Farrah!
Love this savory bfast idea! I bet it’d make a great lunch too!
Breakfast, lunch, or dinner, its a tasty meal. Thanks Kara!
This sounds amazing! Loving that egg on top
Doesn’t the egg make it look appealing?! Thanks Emily!
This looks delicious! Now you’re giving me the idea to put an egg on top of my Quinoa Tabbouleh. Yum!!
Yes! Eggs on everything, so good!
I love savory breakfasts and this one looks super satisfying!
I love savory breakfast too 🙂
This looks like such a simple, yet filling and delicious breakfast!
Yes! You can also prep everything in advance except for the egg to make it even faster!