Breakfast barley with kimchi & fried egg
When we say, “Everything’s on the menu,” at WW, we should also add that everything’s on the breakfast menu too. This grain bowl will wake up your palate with its tangy, probiotic-filled kimchi topping.
Cooked pearl barley
Low sodium soy sauce
½ cup(s), divided
2 large egg(s)
1 medium, thinly sliced (optional)
- In a medium nonstick skillet, melt the butter over medium heat. Add the barley and soy sauce and cook until heated through, 2 to 3 minutes, stirring occasionally. Remove the pan from heat.
- Finely chop half the kimchi. Stir the chopped kimchi into the barley. Divide the barley between 2 bowls.
- Wipe out the skillet. Coat the skillet with cooking spray and heat on medium. Add the eggs and cook until the whites are set and the yolks are still runny or to desired doneness, 3 to 5 minutes.
- Top each bowl of barley with 1 egg. Divide the remaining kimchi between the bowls. Top with the scallions (if using).
- Serving size: 1 bowl