Barley Bistro Bowl

• 1 cup hulled barley (not pearled)
• 2 tablespoons unsalted butter
• Kosher salt
• 1 small ripe tomato, roughly chopped
• 1/2 small red bell pepper, seeded and roughly chopped
• 2 tablespoons mayonnaise
• 2 tablespoons packed fresh tarragon leaves
• 1 small clove garlic
• 4 slices thick-cut bacon, cut crosswise into 1/4-inch pieces
• 1/4 cup fresh breadcrumbs
• 4 large eggs
• 1 small head frisee, torn into small, bite-size pieces
• 2 ounces fresh goat cheese, crumbled
• 1/4 cup pitted kalamata olives

1. Make the barley: Bring a medium pot of water to a boil.
2. Add the barley, and cook until tender, 35 to 40 minutes.
3. Drain well, transfer to a medium bowl and toss with 1 tablespoon of the butter and 1/2 teaspoon salt.
4. Serve warm or at room temperature.
5. (The barley can be made and refrigerated up to 2 days ahead.
6. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
7. Make the tomato-pepper sauce: While the barley cooks, blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth.
8. Refrigerate until ready to use.
9. (The sauce can be made and refrigerated up to 2 days ahead.)
10. Make the bacon and breadcrumbs: Put the bacon in a large nonstick skillet, and set over medium-high heat.
11. Cook, stirring occasionally, until golden and crispy, about 5 minutes.
12. Remove the skillet from the heat, and transfer the bacon to a paper-towel-lined plate with a slotted spoon.
13. Pour off all but 1 tablespoon of bacon drippings, and return the skillet to medium-high heat.
14. Add the breadcrumbs, and stir constantly until golden and crunchy, about 2 minutes.
15. Transfer the breadcrumbs to a small bowl.
16. Fry the eggs: Wipe out the skillet, and melt the remaining 1 tablespoon butter over medium-high heat.
17. Once the butter begins to foam, crack all 4 eggs into the skillet, and sprinkle each with some salt.
18. Cook the eggs until the whites have set and the yolks are still runny, about 4 minutes.
19. Remove the skillet from the heat.
20. Build the bowls: Divide the barley evenly among 4 bowls.
21. Top each with neat rows or piles of bacon, frisee, goat cheese, olives and sauce (leave room for the egg).
22. Top each with an egg, some sauce and a sprinkling of toasted breadcrumbs.

barley, unsalted butter, kosher salt, tomato, red bell pepper, mayonnaise, tarragon, clove garlic, bacon, fresh breadcrumbs, eggs, head frisee, goat cheese, olives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/barley-bistro-bowl.html (may not work)