Gingery Habanero Congee with Poached Eggs


Breakfast rice porridge might not be the first thing that comes to mind when you think of brunch, but it’s a fun, “build your own” addition to your traditional menu. You can add as much or as little toppings and get creative. Look for chile pepper vinegar and fried garlic in most Asian markets (or make your own).

YIELD 8 servings
PREP TIME 15 minutes
COOK TIME 4–8 hours

1 cup rice
4 quarts water, divided
2 tablespoons minced ginger 2 teaspoons salt
4 habaneros, cut in half
8 eggs, cracked in separate cups
1⁄2 cup chile pepper vinegar, divided
6 scallions, thinly sliced 1⁄4 cup fried garlic

1. In a slow cooker, add the rice, 2 quarts water, ginger, salt and habaneros. Cook on high for 4 hours or low for 8 hours. When the rice is done, remove the habaneros from the porridge and set aside.
2. Add the remaining water to a sauce pot and bring to a simmer. Add 2 tablespoons chile pepper vinegar. Slowly add the eggs one at a time, being careful not to overcrowd. Stir the water gently and allow the eggs to cook for 3 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.
3. Divide the congee into bowls and top each with some fried garlic, scallions, habanero and a poached egg.

Get more recipes like this in our July 2017 issue, available in print and through Magzter!

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