June 26th

Put An Egg On It!

While dining out at Alexander’s in San Francisco, I was pleasantly surprised to see a poached egg atop my salad. Immediately I was smitten!  While nothing revolutionary, I knew I would be repeating this dish at home. I decided to brush up on my egg poaching skills and go on a recipe hunt. During my search, I was able to find a recipe that included three of my favorite things: barley, butternut squash and poached eggs! Once prepared, this dish is best served with two of my other favorite things: a chilled bottle of Torrontes and my lover!


Butternut Squash & Barley Salad with Poached Egg
Serves: 4 | Cook Time: 30 minutes

1 cup barley
2 1/2 cups water
1 small butternut squash, peeled and cut into large chunks
1 tsp cinnamon
pinch of nutmeg
1 tbsp olive oil
salt and pepper

Apple Cider Vinaigrette
3 tbsp apple cider vinegar
1 1/2 tbsp maple syrup
6 tbsp olive oil
salt and pepper

Remaining Ingredients
4 cups arugula
1/2 cup dried cranberries
4 eggs, poached
shaved Parmesan

Preheat oven to 350 degrees

  1. Combine barley and water in a medium pot. Bring to a boil over high heat.
  2. Reduce to a simmer, cover and cook until tender and the water is absorbed, about 45 minutes.
  3. Toss cut butternut squash with cinnamon, nutmeg, olive oil and salt and pepper.Spread on a baking sheet and roast for 30 minutes or until tender.
  4. Prepare vinaigrette by whisking together vinegar with maple syrup and olive oil. Season with salt and pepper.
  5. Toss together barley with roasted squash, arugula, and dried arugula with vinaigrette.
  6. Divide onto 4 plates.
  7. Top with poached egg and shaved parmesan.
  8. Enjoy!