Barley Bistro Bowl

Directions

1. 1
   Make the barley: Bring a medium pot of water to a boil.
2. 2
   Add the barley, and cook until tender, 35 to 40 minutes.
3. 3
   Drain well, transfer to a medium bowl and toss with 1 tablespoon of the butter and 1/2 teaspoon salt.
4. 4
   Serve warm or at room temperature.
5. 5
   (The barley can be made and refrigerated up to 2 days ahead.
6. 6
   Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
7. 7
   Make the tomato-pepper sauce: While the barley cooks, blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth.
8. 8
   Refrigerate until ready to use.
9. 9
   (The sauce can be made and refrigerated up to 2 days ahead.)
10. 10
    Make the bacon and breadcrumbs: Put the bacon in a large nonstick skillet, and set over medium-high heat.
11. 11
    Cook, stirring occasionally, until golden and crispy, about 5 minutes.
12. 12
    Remove the skillet from the heat, and transfer the bacon to a paper-towel-lined plate with a slotted spoon.
13. 13
    Pour off all but 1 tablespoon of bacon drippings, and return the skillet to medium-high heat.
14. 14
    Add the breadcrumbs, and stir constantly until golden and crunchy, about 2 minutes.
15. 15
    Transfer the breadcrumbs to a small bowl.
16. 16
    Fry the eggs: Wipe out the skillet, and melt the remaining 1 tablespoon butter over medium-high heat.
17. 17
    Once the butter begins to foam, crack all 4 eggs into the skillet, and sprinkle each with some salt.
18. 18
    Cook the eggs until the whites have set and the yolks are still runny, about 4 minutes.
19. 19
    Remove the skillet from the heat.
20. 20
    Build the bowls: Divide the barley evenly among 4 bowls.
21. 21
    Top each with neat rows or piles of bacon, frisee, goat cheese, olives and sauce (leave room for the egg).
22. 22
    Top each with an egg, some sauce and a sprinkling of toasted breadcrumbs.