Creamy Portobello Bacon Barley with Poached Eggs

PlaceholderThis mouthwatering dish is rich and smoky. Nutty pearl barley is topped with creamed peas infused with garlic, wine and bacon. Silky-smooth poached eggs are carefully laid over top.

Yield: Serves 4.

Creamy Portobello Bacon Barley with Poached Eggs


  • 4 portobello mushrooms, halved and stems removed
  • 4 cups water
  • 1 cup pearl barley
  • 1 cup diced bacon
  • 3 cups diced onions
  • 4 cloves garlic, finely chopped
  • ½ cup white wine
  • 2 cups whipping cream
  • 2 cups frozen green peas
  • 3 tbsp chopped fresh Italian parsley, divided
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 4 soft poached large eggs


  1. Slice mushrooms into ½ inch wide strips; set aside.
  2. Combine water and barley in a medium pot over medium heat. Simmer until barley is tender, about 15 – 20 minutes. Drain off excess water. Cover to keep warm; set aside.
  3. Cook bacon in a large pot over medium heat until fat is rendered, about 5 minutes. Add onions and sauté until softened, about 5 minutes. Add mushrooms; sauté for 5 minutes. Add garlic and cook for an additional 30 seconds. Pour in wine and simmer, loosening browned bits, until reduced by half, about 1 minute. Stir in cream and simmer, stirring occasionally, for 10 minutes. Add peas, 1½ tbsp parsley, salt and pepper; stir to combine and cook for 2 minutes.
  4. Pour sauce over barley. Top with poached eggs and remaining parsley.
Nutritional analysis per serving: 1041 calories, 72.4 g fat, 27.7 g protein, 69 g carbohydrate, 14.2 g fibre, 872 mg sodium