55 minutes

For the Barley Salad:

Pearl Barley, 9 Oz
Some Broccoli Florets, even better if you can find Small Ones
Extra virgin Olive Oil, 1 Tablespoon
Chilli Powder, 1 Pinch
Smoked Pancetta or Bacon, 3 Slices
For nests of Eggs and Bacon:

Bacon or smoked Pancetta, they should be long enough to go around the Muffin pan Holes, 4 Slices
Sandwich Bread (preferably Wholemeal or Granary), 2 Slices
Eggs, 4
Butter, a Knob


Cook the barley in salted boiling water for about 18-20 minutes. Drain. rinse under cold water and pour it in a bowl. Using the same water, cook broccoli for about 3-5 minutes, then drain. Heat a non-stick pan and cook the bacon until it gets golden and crispy. Pat dry it with kitchen paper and cut it into small pieces. In the same pan sauté broccoli with 1/2 tablespoon of oil, then add the barley along with the bacon, stir and season with oil and chilli powder, then set aside.
Preheat the oven to 200°C.
With a round cookie cutter (of the same size of your muffin tin hole’s bases) carve out 4 circles from the bread slices. Grease the inside of the holes, put the bread into four of them holes then place one slice of bacon along the circumference and, very carefully, break an egg into each hollow.
Bake for 10-15 minutes, till the egg white is set. Serve hot.

Thanks to: Il Deborino