RecipesHavana VancouverLittle Havana Brunch Bowl

Little Havana Brunch Bowl Recipe

inspired by

@havanavancouver

Dec 30 2025

•

1h 20m

•

Serves 2

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Recipe information

Make Little Havana Brunch Bowl in just 1h 20m. brown rice, tostones, avocado, chimichurri, arugula + cabbage, mojo vinaigrette, local free run poached eggs, charred poblano cream sauce

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Ingredients

Grains

Vegetables

Sauces and Dressings

Eggs

Preparation

Cooking the Rice

1. Cook the Brown Rice

Rinse 1 cup of brown rice under cold water. In a pot, combine rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until water is absorbed and rice is tender. Fluff with a fork and set aside.

Preparing the Tostones

2. Fry the Tostones

Slice green plantains into 1-inch thick pieces. Heat oil in a frying pan over medium heat. Fry plantain pieces for about 3-4 minutes on each side until golden. Remove and flatten with a tostonera or a flat surface, then return to oil and fry again until crispy. Drain on paper towels.

Making the Poblano Cream Sauce

3. Prepare the Cream Sauce

Char the poblano pepper over an open flame or under a broiler until blackened. Place in a bowl and cover with plastic wrap for 10 minutes. Peel the skin off, remove seeds, and chop finely. In a saucepan, mix chopped poblano with 1 cup of cream cheese and heat gently until smooth. Season with salt to taste.

Poaching the Eggs

4. Poach the Eggs

Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack one egg into a small bowl and gently slide it into the water. Repeat with the second egg. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Assembling the Bowl

5. Assemble the Little Havana Brunch Bowl

In a bowl, layer cooked brown rice, crispy tostones, sliced avocado, arugula, and cabbage. Drizzle with chimichurri and mojo vinaigrette. Top with poached eggs and finish with poblano cream sauce. Enjoy your brunch!

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