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Ham and Eggs Barley Porridge

Tasty Ham and Egg Barley Porridge with asparagus

Ingredients

  • 7 Ounce Jones Dairy Farm Ham Steak
  • 1 Cup Apple Cider
  • 2 Cups Water
  • 3 Cups Chicken Stock
  • 1 Piece Kombu Seaweed
  • 4 Tablespoons Butter
  • 2 Onions Sliced
  • 2 Cups Pearled Barley
  • 2 Tablespoons Soy Sauce
  • 1 Bunch Asparagus Chopped
  • Scallions
  • 1 Egg Per Bowl

Instructions

  • Mix the cider, water, and stock and add the seaweed to it. Bring to a simmer and kill heat. Allow to steep for an hour. Saute the onions in the butter until golden brown, about 25 minutes. Add in the ham and cook 3 minutes. Add in the barley, soy, and stock (strained) Simmer on low stirring occasionally until it is porridge-like in consistency, about an hour. I ended up needing to add a few splashes of water toward the end of cooking cause most of the liquid was absorbed but the barley wasn't quite tender. some brands of barley can be different so just keep your eye on it. Add in the asparagus when there is about 20 minutes remaining. Serve and top with egg and scallions.