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1
Make the barley: Bring a medium pot of water to a boil.
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2
Add the barley, and cook until tender, 35 to 40 minutes.
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3
Drain well, transfer to a medium bowl and toss with 1 tablespoon of the butter and 1/2 teaspoon salt.
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4
Serve warm or at room temperature.
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5
(The barley can be made and refrigerated up to 2 days ahead.
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6
Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
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7
Make the tomato-pepper sauce: While the barley cooks, blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth.
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8
Refrigerate until ready to use.
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9
(The sauce can be made and refrigerated up to 2 days ahead.)
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10
Make the bacon and breadcrumbs: Put the bacon in a large nonstick skillet, and set over medium-high heat.
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11
Cook, stirring occasionally, until golden and crispy, about 5 minutes.
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12
Remove the skillet from the heat, and transfer the bacon to a paper-towel-lined plate with a slotted spoon.
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13
Pour off all but 1 tablespoon of bacon drippings, and return the skillet to medium-high heat.
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14
Add the breadcrumbs, and stir constantly until golden and crunchy, about 2 minutes.
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15
Transfer the breadcrumbs to a small bowl.
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16
Fry the eggs: Wipe out the skillet, and melt the remaining 1 tablespoon butter over medium-high heat.
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17
Once the butter begins to foam, crack all 4 eggs into the skillet, and sprinkle each with some salt.
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18
Cook the eggs until the whites have set and the yolks are still runny, about 4 minutes.
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19
Remove the skillet from the heat.
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20
Build the bowls: Divide the barley evenly among 4 bowls.
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21
Top each with neat rows or piles of bacon, frisee, goat cheese, olives and sauce (leave room for the egg).
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22
Top each with an egg, some sauce and a sprinkling of toasted breadcrumbs.
