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Anatomy of an Egg Bowl

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Recipe photo courtesy of Gentl and Hyers

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.

Source: Martha Stewart Living, March 2015
Total Time Prep Servings

Ingredients

Savory Yogurt

Eggs

Greens

Serving

Directions

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