Eggs in Poblano Boats
Gloria loved these, and I made them for her often, usually for lunch. Sometimes the poblano peppers can be very hot; the only way to tell is to taste them to find out. Cutting the top and emptying the seeds creates a nice receptacle for ham, grated cheese and eventually the eggs. I like my eggs slightly runny inside, but you can cook them longer if that is your preference. It’s a different and delicious way of serving eggs.
Serves 2
Ingredients
- 2 large poblano peppers, about 6 ounces each
- ¾ cup water
- ⅓ cup diced ham (about 1½ ounces)
- ⅓ cup grated Cheddar cheese
- 2 large eggs, preferably organic
- 1 tablespoon chopped fresh chives
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Method
Lay the peppers on their sides and cut about one-third from the top of each to create a receptacle. Remove the core and seeds from inside. Cut the tops into strips. Place the pepper “boats” and the pepper strips in a large skillet. Add the water, cover and bring to a boil over medium-high heat. Boil until somewhat tender, about 4 minutes. Pour out any extra water from the skillet. Divide the ham, cheese, eggs, chives and salt, black pepper, and pepper strips between the pepper boats in the skillet. Drizzle the oil around the pepper boats in the skillet. Cover and cook over medium heat until the eggs are to your liking: about 5 minutes for slightly runny eggs, more if you want them harder. Serve immediately.
Recipe Source
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