Breakfast barley bowl

Ingredients

• 120 g Barley, hulled
• 8 pcs Egg
• 40 g Feta
• 120 g Black beans (canned)
• 1 pcs Lime juice
• 100 g Rucola
• 40 g Pumpkin seeds, toasted, unsalted, hulled

Method

1. Cook the barley in twice the amount of water until tender.
2. Whisk the eggs with a little salt and make scrambled eggs in a Teflon pan.
3. Pack the bottom of the plate with arugula, spoon the cooked barley over it, top with the scrambled eggs and beans, and sprinkle with a little feta.
4. Season to taste with lime, and serve with pumpkin seeds.