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bibimbap breakfast bowls

Culinary Tales/ Meats

Bibimbap Hatfield® Ham & Egg Breakfast Bowls

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Ham and eggs are perfect together right? Today I’m doing something a little different with them and throwing it back to my son’s Korean heritage! These Bibimbap Ham & Egg Breakfast Bowls are tasty and filling. The best part is they start with Hatfield® Ham.
If you’re like me and you cook a whole Hatfield® Classic Boneless Ham or even a Hatfield Original Hardwood Smoked Ham Steak for your holiday dinner – you now have the perfect dish to use your leftovers in the next day!

Hatfield Ham

I love Hatfield because they are a family owned company, and everything is ethically raised.

I also love that it’s all so versatile. The Ham is fully cooked and it’s perfect for entertaining. Whether it’s breakfast, lunch, dinner, or just snack time they have the perfect variety just for you!

I easily found the Hatfield Original Hardwood Smoked Ham Steak in the Ham section of my local Acme!

“For a limited time this Holiday season, enjoy $2 off any (1) Hatfield Ham!”

Bibimbap Ham & Egg Breakfast Bowls

Bibimbap are bowls traditionally made with rice, a protein, and vegetables. Then they’re topped with an egg – over easy (of course, so that gorgeous yolk can run all over!), sesame seeds, & just a hint of gochujang!


By making these with your leftover Hatfield Dinner Ham the end result is a delicious, filling, and convenient dish!

Rice

Start by making your rice. The secret to perfect sticky rice is always to wash the rice (before cooking) until the water runs clear. This is usually 4-5 times. Next, boil and steam the rice according to the directions on the package. Set aside.

Ham

Take your leftover ham and chop it into cubes. Place it in a skillet to heat it up a little.

Make sure the carrots and zucchini are jullienned. Heat them with the snap peas in a skillet.

Assembling the Bowls

Place a couple of large scoops of cooked rice in the bowl. Next, add your cooked carrots, zucchini, snap peas, and ham.

Get ready to cook your eggs. We save this for the last minute because they do not take long to and you want them to stay warm!

In a medium skillet spray non-stick cooking spray. Turn to medium heat. add your egg to the pan. Let it cook for about 3-4 minutes. It’s ready when the white part of the egg is solid. Place it on top of your bowl.

Finally, add toasted sesame seeds & chopped green onions.

Serve with a side Gochujang sauce and chopsticks to tie it all together!

Bibimbap Hatfield Ham & Egg Breakfast Bowls

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 4 cups of white rice
  • 1 Tbsp Toasted Sesame Seeds
  • 1 cup julienned zucchini
  • 1 cup julienned carrots
  • 1 cup sugar snap peas
  • 2 Tbsp Green Onions
  • 1 Hatfield Original Hardwood Smoked Ham Steak
  • 1 Tbsp Gochujang (optional)

Instructions

1

Boil and steam the rice according to the directions on the package. Set aside.

2

Chop the ham into cubes. Place it in a skillet to heat it up a little. Set aside.

3

Next, heat your vegetables in the skillet as well.

4

Place a couple of large scoops of rice in the bowl. Next, add your carrots, zucchini, snap peas, and ham.

5

Cook your eggs, one at a time, to over easy.

6

Place one cooked egg directly in the center of the bowl.

7

Finally, add toasted sesame seeds & chopped green onions.

December 4, 2019
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