I LOVE nothing more than a good brunch bowl. Brunch is just the best. I am pretty sure it is my favourite meal of the day. Although we tend to call it second breakfast around here, because lets face it, I am up at 5.30 every morning (not by choice), so the only brunch I am having is at 8.30am. If I actually waited for brunch to roll around before we ate - we would have some hangry little (and big) people causing havoc.
This Creamy Barley and Smoked Salmon Brunch Bowl is kind of an asian inspired savoury porridge. I don't know if that sounds appetising or not - but trust me, it is really good. I don't use a lot of barley (unless in a slow cooked soup), just because it takes a bit longer to cook, but for a lazy Sunday brunch at home, I am more than happy to give it the time it deserves.
This porridge takes on a really amazing flavour with the soy sauce, kombu broth, and smoked salmon. It is so so delicious, but still mild enough that the kids loved it too (disclosure: my kids will eat just about anything, especially if you put an egg on top).
So, I suggest you pour yourself a mimosa and pop some creamy barley and smoked salmon on the stovetop, kick back and enjoy your new favorite brunch bowl. I did this weekend, and it was just delightful 🙂
Tried it? I would love to hear from you! Leave a comment, like on Facebook, tweet on twitter, or pin to Pinterest for later. Happy eating.
Creamy Barley and Smoked Salmon Brunch Bowl
- 1 cup apple cider
- 3 cups chicken broth
- 2 cups water
- piece One medium kombu (see notes)
- 3 tbsp unsalted butter
- 2 onions, sliced thinly
- 2 cups uncooked pearled barley
- 2 tbsp tamari
- ½ cup smoked salmon, chopped
- 3 spring onions, white and light green part only, thinly sliced
- 6 eggs cooked to your liking, for serving
- Combine apple cider, chicken broth, water and kombu in a large saucepan. Bring to the boil, remove from heat and transfer to a large measuring jug to steep
- Pop the saucepan back on the heat. Add the butter to melt. Once melted, add in the onions with a pinch of salt. Cook over a medium heat until caramelised; about 20 minutes (stirring occasionally)
- Remove the kombu from the broth mixture. Pour the liquid in with the onions. Add in the tamari and barley. Cover and cook over a low heat for about an hour - until the barley is creamy and resembles porridge
- Stir through the chopped salmon and salt and pepper to taste
- Spoon into serving dishes, top with the thinly sliced spring onions and an egg - serve and enjoy