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.
Long before the appetizer is served, your table will make a good first impression with these fall-fruit place cards. Here, small pears and sweet-gum-tree spurs hold paper name tags punched with holes and tied in place with ribbon or twine. Any small fruit, such as crab apples or jack-be-little pumpkins, can be used.