Method

• 1.
  Place stock, bacon, paprika, rosemary and 2 cups (500ml) water in a saucepan and bring to the boil. Reduce to a gentle simmer and cook, without stirring, for 5 minutes for bacon to infuse. Remove from heat, transfer bacon to a chopping board and finely chop. Place bacon and oil in a frypan over high heat and cook from cold, stirring regularly, for 4 minutes or until crispy. Drain on paper towel and set aside until needed.
• 2.
  Return bacon stock to medium heat, add barley and oats, and cook, stirring regularly, for 10 minutes or until oats are tender. Stir through spinach. Stand for 10 minutes to thicken slightly.
• 3.
  Meanwhile, bring a saucepan of water to the boil. Carefully add eggs and cook for 6 minutes and 30 seconds for soft-boiled, then transfer immediately to iced water and peel. Combine furikake and sesame seeds in a shallow dish and roll eggs in furikake mixture to coat.

• 4.
  Divide porridge among serving bowls. Top with bacon, halved eggs, coriander and baby coriander, if using. Scatter with any remaining furikake mixture to serve.