Recipe Summary

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Cook the bacon in a large nonstick skillet until crisp. Transfer to paper towels. Crumble when cool. Discard all but 1 tsp. of fat from the skillet. Reserve.

  • In a large bowl combine the vinegar, olive oil, maple syrup, mustard, and salt. Add the barley, roasted vegetables, bacon, and pecans. Toss to combine.

  • Crack the eggs into the reserved skillet. Cook until the whites are cooked through, about 3 to 4 minutes. Serve one egg atop each salad.

Weekend-Prepped Barley
  • Cook 9 oz. regular pearled barley according to package directions. Drain and refrigerate for up to 5 days.

Instructions Checklist
Instructions Checklist
Weekend-Prepped Root Vegetables
  • Cut 2 carrots, 1 parsnip, and 1 sweet potato into 1/2-inch chunks and spread on a baking sheet. Toss veggies with 2 tsp olive oil and 1/8 tsp. salt.

Nutrition Facts

441 calories; total fat 23g; saturated fat 5g; polyunsaturated fat 4g; monounsaturated fat 13g; cholesterol 196mg; sodium 585mg; potassium 452mg; carbohydrates 46g; fiber 7g; sugar 6g; protein 14g; trans fatty acidg; vitamin a 6126IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 54mcg; vitamin b12 1mcg; calcium 68mg; iron 3mg.