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 her restaurant, 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.
1 cup plain Greek yogurt
1 tablespoon plus 2 teaspoons ground sumac (available at penzeys.com)
Pinch of flaky sea salt, such as Maldon
1/4 teaspoon agave syrup
4 large eggs
2 cups mixed fresh greens and herbs, such as watercress, flat-leaf parsley, chives, and scallion greens
Extra-virgin olive oil
Juice of 1 lemon
Flaky sea salt, such as Maldon
2 cups mixed cooked grains, such as farro, quinoa, wheat berries, and red or brown rice
12 pieces mixed roasted vegetables, such as whole carrots, parsnips, turnips, and beets, and sliced butternut or acorn squash
1 ripe, firm avocado, peeled, pitted, and sliced
Dried chili powder, preferably New Mexican
1. Savory yogurt: Stir together yogurt, sumac, flaky salt, and agave in a bowl.
2. 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.
3. Greens: Toss together greens, oil, lemon juice, and flaky salt in a bowl.
4. 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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