Barley And Kale Topped With Egg - cooking recipe

Ingredients

6 slices bacon
1 medium onion, diced
6 ounces sliced mushrooms
2 garlic cloves, minced
1 cup pearl barley, rinsed
3 cups water
salt and pepper
1 bunch kale, slightly chopped
1 tablespoon fresh lemon juice
5 eggs
1/3 cup fresh parmesan cheese

Preparation

Fry bacon in a 3qt sauce pan, remove and crumble into a bowl when cooked thorugh and crumbly.
In the same pan that you cooked the bacon, cook the onions, mushrooms and minced garlic in the bacon grease until soft, 5-10 minutes. Remove and add to the bowl with the crumbly bacon. Set aside in the refrigerator for later.
In the same pan, add the barley and toast for approximately 1 minute.
Add the water and bring to a simmer, stirring occasionally.
Cook barley until soft, 45-60 minutes.
Turn the stove top off, but do not remove from heat. Add salt and pepper to taste.
Stir in the bacon and onion mixture, then add the kale and lemon juice.
While the kale is slightly wilting, fry up the eggs in a 12 inch skillet.
Serve each portion of the barley and kale, topping with fresh parmesan cheese and a fried egg on each.