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.

Ultimate Easter Brunch Rice Bowl: 5 Delicious & Easy Steps

Description

A delightful Easter Brunch Rice Bowl recipe featuring rice, ham, asparagus, peas, a poached egg, and creamy hollandaise sauce – perfect for using up holiday leftovers!

Ingredients

Scale

For the Rice:
2 cups cooked rice (Jasmine or Basmati)
1 tablespoon olive oil
1/4 cup chopped onion
1/2 teaspoon garlic powder
Salt and pepper to taste
nFor 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)
nFor 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)

Instructions

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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Brunch
Cuisine: American

Nutrition

Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 35g
Fiber: 2g
Protein: 20g
Cholesterol: 250mg

Keywords: Easter, brunch, rice bowl, ham, hollandaise