A creamy and comforting pearl barley porridge, studded with smoked ham, caramelized onions, and a poached egg, all flavored with cider and kombu.
Ingredients
- 240 ml apple cider
- 720 ml low-sodium chicken broth
- 1 piece kombu (dried seaweed)
- 60 g unsalted butter
- 2 pieces onions
- 57 g cooked smoked ham
- 400 g pearl barley
- 30 ml low-sodium soy sauce
- 4 pieces eggs
- to taste salt
- 2 pieces scallions
Method
- In a large pot, bring the cider, broth, kombu, and water to a simmer. Remove from the heat and let steep for 40 minutes. Remove the kombu and reserve the liquid.
- Wipe the pot clean and melt the butter in it. Add the sliced onions, season with salt, and cook over medium heat, stirring until golden brown.
- Add the ham and cook for a few minutes.
- Stir in the pearl barley, soy sauce, and the reserved cider-broth mixture. Bring to a boil.
- Cover and cook over low heat, stirring occasionally, until the barley is tender and creamy. Adjust the seasoning.
- Divide the porridge among bowls.
- Top each portion with a poached egg, garnish with sliced scallions, and serve.
Nutrition
Per serving
- Energy
- 388.7 kcal
- Protein
- 15.91 g
- Carbohydrate
- 41.22 g
- Fat
- 13.89 g
- Fibre
- 11.73 g
- Calcium
- 27.82 mg
- Iron
- 2.66 mg
- Magnesium
- 97.57 mg