Brunch Bowl Recipe
Pernill, white rice, black beans, grilled corn, pickled red onions, pico, sunny egg topped with pio pio sauce.
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Ingredients
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Base Ingredients
Vegetables
Egg
Sauce
Method
Cooking the Base
- 1
Cook White Rice
Rinse 1 cup of white rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
- 2
Prepare Black Beans
If using canned black beans, drain and rinse them under cold water. Heat in a saucepan over medium heat until warmed through, about 5 minutes. If using cooked black beans, simply heat them in the same way.
- 3
- 4
Prepare Pernil
If the pernil is pre-cooked, slice it into bite-sized pieces. If raw, it should be marinated with garlic, oregano, and citrus juices, slow-roasted at 325°F (163°C) for 4-5 hours until tender, then shredded or sliced.
Preparing the Bowl
- 5
Fry the Eggs
In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny (sunny-side up). This should take about 3-4 minutes.
- 6
Assemble the Bowl
In a large bowl, layer the ingredients starting with a scoop of white rice at the bottom, followed by black beans and grilled corn. Add slices of pernil on top. Top the bowl with pickled red onions and pico de gallo. Finally, place the fried eggs on top and drizzle with pio pio sauce.