Restaurants›Havana Vancouver›Little Havana Brunch Bowl Recipe

Little Havana Brunch Bowl Recipe

Inspired by Havana Vancouver
Time1h 20m
Serves2

brown rice, tostones, avocado, chimichurri, arugula + cabbage, mojo vinaigrette, local free run poached eggs, charred poblano cream sauce

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Ingredients

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Grains

Vegetables

Sauces and Dressings

Eggs

Method

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!