Easter Brunch Rice Bowl: The Easiest Holiday Meal

February 7, 2026

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Easter brunch rice bowl, the perfect way to celebrate spring with a delightful twist on a classic meal! This isn’t your average brunch dish; it’s a vibrant, flavorful explosion in a bowl, inspired by my grandmother’s resourcefulness and love for simple, delicious meals. I remember her transforming leftover rice into the most amazing dishes, and that’s exactly what sparked the idea for this Easter brunch rice bowl. Get ready for a comforting, satisfying, and utterly crave-worthy meal. This Easter brunch rice bowl is perfect for using up leftover ham, too!

What began as a simple creative need has grown into something far bigger than I could imagine. I love to create new recipes to bring home cooks together, which is exactly what this recipe does!

Why You Will Love This Easter brunch rice bowl Recipe

This Easter brunch rice bowl is the epitome of comfort food meets elegant brunch. It’s quick to assemble, incredibly flavorful, and endlessly customizable. Imagine tender rice, savory ham, perfectly poached eggs, and a bright, lemony hollandaise sauce all coming together in one harmonious bowl. Not only is it delicious, but it’s also a fantastic way to use up leftover Easter ham and hard boiled eggs, avoiding food waste.

It is the perfect combination of sweet and savory, and this is sure to be a crowd pleaser at your Easter brunch! It is also so easy to assemble, which makes for an easy clean up if you make it for a large party.

Easter brunch rice bowl - Detail or variation — Close-up detail

Ingredients Needed for This Easter brunch rice bowl Recipe

For the Rice:

* 2 cups cooked rice (Jasmine, Basmati, or your favorite) * 1 tablespoon olive oil * 1/4 cup chopped onion * 1/2 teaspoon garlic powder * Salt and pepper to taste

For the Toppings:

* 1 1/2 cups diced cooked ham * 1 cup asparagus, chopped * 1/2 cup peas, fresh or frozen * 4 large eggs * 2 tablespoons white vinegar (for poaching eggs) * Fresh chives, chopped (for garnish)

For the Hollandaise Sauce:

* 3 egg yolks * 1 tablespoon lemon juice * 1/2 cup (1 stick) unsalted butter, melted * Pinch of salt * Pinch of cayenne pepper (optional)

How to Make This Easter brunch rice bowl Recipe

1. Prepare the Rice: In a skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in the cooked rice, garlic powder, salt, and pepper. Cook, stirring occasionally, until heated through.
2. Cook the Asparagus and Peas: While the rice is heating, steam or boil the asparagus and peas until tender crisp, about 35 minutes. Drain well.
3. Poach the Eggs: Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 34 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
4. Make the Hollandaise Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the egg yolks, lemon juice, salt, and cayenne pepper (if using). Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy. Be careful not to overheat the sauce.
5. Assemble the Bowls: Divide the rice among four bowls. Top with diced ham, asparagus, and peas. Place a poached egg on top of each bowl. Drizzle generously with hollandaise sauce. Garnish with fresh chives.
6. Serve Immediately: Enjoy your delicious Easter brunch rice bowl while the eggs are warm and the hollandaise is creamy.

How to Serve This Easter brunch rice bowl Recipe

This Easter brunch rice bowl is best served warm, immediately after assembling. Offer extra hollandaise sauce on the side for those who want even more richness. Consider pairing it with a light salad, fresh fruit platter, or a glass of sparkling wine or mimosa for a complete brunch experience. If you enjoy rice bowls, also consider checking out my recipes for One Pot Turkey Rice Bowl!

How to Store This Easter brunch rice bowl Recipe

Ideally, this Easter brunch rice bowl is best consumed fresh. However, leftover rice and ham can be stored separately in airtight containers in the refrigerator for up to 3 days. The poached eggs are best consumed immediately and do not store well. The hollandaise sauce can be refrigerated in an airtight container for up to 2 days, but it may separate upon reheating. Reheat gently over low heat, whisking constantly. I don’t recommend freezing.

Tips to Make This Easter brunch rice bowl Recipe

Ingredient Swaps: Feel free to swap out the ham for bacon, sausage, or even smoked salmon. You can also use different vegetables like mushrooms, spinach, or bell peppers.
Success Tips: Make sure your rice is cooked perfectly for the ideal texture. Don’t overcook the asparagus and peas they should be tender crisp. When poaching eggs, use very fresh eggs for the best results.
Common Mistakes to Avoid: Overcooking the hollandaise sauce can cause it to curdle, so keep the heat low and whisk constantly. Using cold butter for the hollandaise will prevent it from emulsifying properly.
Looking for a rice bowl with another protein? Maybe try this One Pot Chicken Rice Bowl!
Pro Tips for Best Results: Use a thermometer to ensure the hollandaise sauce reaches a temperature of 160-165°F for the perfect consistency.

Helpful Notes for This Easter brunch rice bowl Recipe

For the rice, I prefer using jasmine rice for its fragrant aroma and slightly sticky texture, but any long grain rice will work well. You can also use leftover rice to save time. When poaching the eggs, adding vinegar to the water helps the egg whites to coagulate more quickly. For a richer hollandaise sauce, use clarified butter.

Variation of This Easter brunch rice bowl Recipe

Seasonal Twists: In the fall, add roasted butternut squash or sweet potatoes to the bowl. In the summer, use grilled corn or zucchini.
Optional Versions: For a vegetarian version, use roasted tofu or grilled halloumi cheese instead of ham. Add some green onions for garnishment
Creative Modifications: Add a sprinkle of toasted sesame seeds for added crunch and flavor. Mix a spoonful of sriracha into the hollandaise for a spicy kick. If you like seafood, you might also like this Slow Cooker Tuna Rice Bowl recipe!

What makes an Easter brunch rice bowl different?

An Easter brunch rice bowl offers a unique and customizable twist on traditional brunch dishes by incorporating rice as a base and using seasonal flavors and ingredients. It’s a flavorful, satisfying, and visually appealing alternative.

Can I prepare the rice bowl components in advance?

Yes, many components of the rice bowl, such as the rice, protein (like ham or tofu), and some toppings, can be prepared ahead of time. This makes assembling the bowls on Easter morning quick and easy.

What are some good toppings for an Easter brunch rice bowl?

Popular toppings include hard-boiled eggs, asparagus, peas, radishes, fresh herbs (like chives or dill), and a drizzle of hollandaise or a light vinaigrette. Consider adding a sprinkle of toasted nuts or seeds for extra texture.

Is this recipe suitable for vegetarians?

Absolutely! You can easily adapt the recipe by substituting meat with vegetarian options like tofu, tempeh, or seasoned vegetables. Consider adding roasted mushrooms or grilled halloumi for a heartier dish.

Conclusion

I hope you enjoy this vibrant and flavorful Easter brunch rice bowl. It’s a delightful way to celebrate the season with family and friends, and it’s sure to become a new Easter and brunch tradition. Feel free to adapt the recipe to your liking and experiment with different ingredients. Let me know what you think in the comments below! Happy cooking, and happy Easter! I cannot wait to hear how much you enjoy this Easter brunch rice bowl!