I love poblano peppers so when I found some recently at the farmers market I decided to try something new using fresh tomatoes and our fresh farm eggs. This meal was not only healthy and delicious, but so enticingly pretty too. Did I mention it takes little effort and little cook time?
Poblano Pepper Breakfast Boats, makes 6 pepper boats
- Extra virgin olive oil
- Salt to taste
- 3 poblano peppers, roasted
- 1 cup grate cheddar cheese (you could also use Monterey Jack)
- 6 eggs
- 1 1/2 to 2 cups pico de gallo (mixture of fresh diced tomatoes, chopped onion, diced jalapeño, cilantro, and salt and pepper to taste)
- 2 avocados, sliced
- Fresh cilantro, to garnish
Directions:
Cut peppers in half and remove seeds. Coat peppers in olive oil and place in baking dish with just a little water to cover the bottom of the pan. Roast peppers until skin begins to blister. Remove from oven.
Coat a skillet in olive oil. Arrange peppers in skillet open side up and sprinkle with salt. Sprinkle half of cheese in bottom of each pepper. Crack an egg into each pepper. Sprinkle remaining cheese over each egg. Sprinkle with salt to taste. Cook over medium heat covered for 10-12 minutes until egg is cooked through but yolk still runny.
Remove from heat and top with pico de gallo, avocado, and fresh cilantro. Serve.