Pork & Veggie Grain Bowls with Lemony Yogurt
2 large egg(s)
Sheet-Pan Root Vegetable & Pork Hash
Plain fat free Greek yogurt
1 cup(s), warmed
1 tbsp(s), chopped (optional)
- Bring a small saucepan of water to a boil. Add eggs and reduce heat to maintain a simmer; simmer 10 minutes. Drain and rinse eggs in cold water until cool enough to handle. Peel and slice eggs.
- Meanwhile, in a medium, microwave-safe bowl, microwave hash on High until thoroughly heated, 1½ to 2 minutes.
- In a small bowl, whisk yogurt, lemon zest, cumin, salt, pepper, and 1 tbsp water. Spoon ½ cup farro and 1 cup hash into each of 2 bowls. Divide egg slices between bowls. Dollop with yogurt sauce. Garnish with dill, if desired.
- Per serving (1 bowl)