Breakfast barley with kimchi & fried egg

5–7

Prep 2 min

Cook 10 min

Serves 2

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When we say, “Everything’s on the menu,” at WW, we should also add that everything’s on the breakfast menu too. This grain bowl will wake up your palate with its tangy, probiotic-filled kimchi topping.

Cooking spray 1 tbsp unsalted butter 1 cup cooked barley 1 tbsp reduced-sodium soy sauce ½ cup kimchi, divided 2 large eggs Thinly sliced scallions (optional)

1. In a medium nonstick skillet, melt the butter over medium heat. Add the barley and soy sauce and cook until heated through, 2 to 3 minutes, stirring occasionally. Remove the pan from heat. 2. Finely chop half the kimchi. Stir the chopped kimchi into the barley. Divide the barley between 2 bowls.

3. Wipe out the skillet. Coat the skillet with cooking spray and heat on medium. Add the eggs and cook until the whites are set and the yolks are still runny or to desired doneness, 3 to 5 minutes.

4. Top each bowl of barley with 1 egg. Divide the remaining kimchi between the bowls. Top with the scallions (if using).

Per serving (1 bowl) 238 Cal, 11 g Total Fat, 5 g Sat Fat, 593 mg Sod, 25 g Total Carb, 1 g Sugar, 3 g Fib, 9 g Prot.