Pearl barley with mushrooms, spinach and a poached egg

Ingredients

For 1 serving

• Pearl barley60 g
• Button mushrooms150 g
• Spinach80 g
• Eggs1
• Grana Padano10 g
• Thyme2 g
• White wine vinegar1 tablespoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed pearl barley over medium heat for 30 minutes, until tender but still with some bite; drain.
2. Meanwhile wipe the button mushrooms with a damp cloth and slice them; wash and drain the spinach.
3. With 10 minutes to go on the barley, heat the extra virgin olive oil in a frying pan over medium-high heat and sauté the mushrooms with the thyme for 6 minutes, until golden. Add the spinach and cook for 1–2 minutes, until wilted, then add the drained barley, season with salt and stir.
4. For the poached egg, bring a small pan of water with the white wine vinegar to a gentle simmer. Crack the egg into a cup, stir a whirlpool with a spoon and slide it into the centre; cook for 3 minutes over low heat, until the white is set but the yolk is soft. Lift it out with a slotted spoon.
5. Serve the barley with the poached egg on top and the grated Grana Padano.