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.

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Ingredients

Savory Yogurt
Eggs
Greens
Serving

Directions

Instructions Checklist
  • Savory yogurt: Stir together yogurt, sumac, flaky salt, and agave in a bowl.

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  • Eggs: Fill a deep pot with water. Add vinegar (3 tablespoons per gallon of water) and salt. Bring to a boil, then reduce to a gentle simmer. Crack an egg into a small cup. Use a slotted spoon to stir water into a tornado effect, then quickly slide egg into center. Cook until white is just set, 2 to 3 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Repeat with remaining eggs.

  • Greens: Toss together greens, oil, lemon juice, and flaky salt in a bowl.

  • Serving: Divide grains, vegetables, greens, yogurt, and avocado among serving bowls. Top each with an egg and sprinkle with chili powder. Serve immediately.

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