Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
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.