Whole Grain Salad With Jammy Eggs and Shallot Yogurt

Ingredients

• ½ cup whole rye berries, farro, or wheat berries
• Kosher salt
• 1 small shallot, finely chopped
• ¾ cup whole-milk Greek yogurt
• 2 tablespoons chopped mint
• 1 lemon, halved
• Freshly ground black pepper
• 6 cups mixed greens (such as arugula, baby mustard, and/or mizuna)
• 4 Jammy Soft-Boiled Eggs, halved

Steps

1. Cook rye berries in a large saucepan of boiling salted water until tender, 60–80 minutes. Drain and let cool.
2. Meanwhile, mix shallot, yogurt, mint, and 1 Tbsp. lemon juice in a small bowl; season with salt and pepper.
3. Toss greens with a squeeze of lemon juice in a medium bowl; season with salt and pepper. Add rye berries and toss to combine.
4. Scoop shallot yogurt onto plate and top with a mess of salad and egg halves.