Brunch Stuffed Poblanos

    Brunch Stuffed Poblanos
    Carolyng Gomes

    Burst out of that brunch rut with this Brunch Stuffed Poblanos recipe. Smoky charred poblanos are piled high with a potato hash then topped with a baked egg and fresh pico de gallo. 

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    Recipe Tabs

    Ingredients
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    2
    large poblano peppers
    1
    cup
    diced roasted potatoes
    1
    teaspoon
    Olive Oil
    1/2
    tablespoon
    chopped parsley
    1
    teaspoon
    minced garlic
    4
    Eggland's Best Eggs
    1
    teaspoon
    salt
    1/2
    cup
    pico de gallo
    4
    thin slices of jalapeño
    Directions
    Step 1
    Preheat oven to 400 F. Line a baking sheet with aluminum foil, spray with cooking oil, and set aside.
    Step 2
    Turn burner onto medium heat and top with whole poblano peppers. Turn every minute until slightly charred.
    Step 3
    Cut poblanos in half lengthwise, then remove any charred skin. Remove and dispose of seeds and ribs of poblano peppers.
    Step 4
    Place poblanos onto baking sheet and set aside.
    Step 5
    Rough chop roasted potatoes and place in a small bowl.
    Step 6
    Add olive oil, parsley, and garlic to potatoes. Toss to coat, then distribute mixture evenly among poblanos, pressing potatoes down into peppers.
    Step 7
    Crack an Eggland's Best egg into a small cup, then slide the egg onto the potato hash topped poblano pepper. Repeat with remaining eggs and poblanos. Sprinkle eggs with salt and transfer to oven.
    Step 8
    Bake poblanos for 12-15 minutes, until whites and yolks are set to desired firmness.
    Step 9
    Remove poblanos from oven and top with 2 tablespoons of fresh pico and a jalapeño slice.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    4
    0
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    25 mins
    Prep Time: 
    10 mins
    Cook Time: 
    15 mins
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    The base number of servings for this recipe is 4
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