In a medium stock pot of simmering water, crack two eggs at opposite sides. Allow to poach for 4 minutes, then transfer eggs with a slotted spoon to a bowl of ice water.
Meanwhile, combine the herbs and olive oil in a blender and blend until smooth. Season with salt. Dress the wheat berries with the herb oil, top with sauerkraut, bacon or sausage, and the eggs. Finish with flaky salt and black pepper.for pink sauerkraut: in a bowl, combine shredded red cabbage with thinly sliced apples and a teaspoon of cracked spices (coriander or juniper seeds, say). Season with salt and massage well to get the cabbage sweating. Serve as is, or pack tightly into glass jars (making sure the veg is fully submerged by liquid) and let ferment for a few days until soured to your liking.