Whole grain salad with jammy eggs and shallot yogurt

Delight in the blend of whole grains and creamy shallot yogurt in this salad. Topped with perfectly jammy eggs for a satisfying meal.

Ingredients:

• cup whole rye berries, farro, or wheat berries
• Kosher salt
• small shallot, finely chopped
• cup whole-milk Greek yogurt
• tablespoons chopped mint
• lemon, halved
• Freshly ground black pepper
• cups mixed greens (such as arugula, baby mustard, and/or mizuna)
• Jammy Soft-Boiled Eggs, halved
• Fat (g) 9
• Saturated Fat (g) 3
• Cholesterol (mg) 195
• Carbohydrates (g) 23
• Dietary Fiber (g) 5
• Total Sugars (g) 4
• Protein (g) 15
• Sodium (mg) 90

Instructions:

1. Boil rye berries in a big pot of salted water until they are soft, which usually takes 60 to 80 minutes. Strain the water and allow the berries to cool down.
2. While waiting, combine shallot, yogurt, mint, and 1 tablespoon of lemon juice in a little bowl; then, add salt and pepper for seasoning.
3. In another bowl, mix greens with a little lemon juice, and season it with some salt and pepper. Add the cooked rye berries and mix them well.
4. Place a portion of the shallot yogurt on the plate and layer it with the prepared salad and halved eggs.

Summary:

• Calories: 808 kcal
• Fat: 30 g
• Protein: 52 g
• Carbs: 94 g
• Potassium: 1325 mg
• Magnesium: 181 mg