Chef Camille Becerra poaches her eggs in a deep pot because they take on a teardrop shape when they plunge into the water. She uses mixes of grains, vegetables, and greens when serving this bowl at Navy, but you can use just one variety of each component. (It's a great way to use leftovers.) She also varies the savory yogurt, swapping out the sumac used here with a mix of mild spices or herbs, such as fresh dill or flat-leaf parsley, ground fennel or coriander seed, or a combination.
Start the day well with a warm and healthy breakfast cereal. A bowl of oatmeal -- or bulgur or quinoa porridge -- is one of life’s simple pleasures and incredibly versatile. Use different combinations of spices, sweeteners, toppings, and fruits to customize your breakfast.
You'd be challenged to find a more versatile dish than polenta. It's great for breakfast and dinner. You can stir in cheese or heap it with a rich ragout or a simple scattering of herbs. Serve in soft, creamy spoonfuls or let it set up until firm and then fry slabs of it until golden and crisp.
How does risotto differ from a plain bowl of rice? Let us count the ways. We begin with a special variety of rice (Arborio, Carnaroli, or Vialone Nano) with a starchy outer layer that is especially adept at absorbing sauces. The rice also releases some of its starch into the cooking liquid, giving the dish a velvety texture. The gradual addition of broth as the rice cooks, plus plenty of butter and cheese, dial up risotto's lusciousness.