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Power Your Breakfast with Huevos Poblanos!

Poblano chiles are one of the most beloved chiles in the Mexican pantry. Ranging from fairly mild to boldly spicy, you can find poblanos stuffed, roasted, sautéed with other vegetables, or pureed into sauces. A versatile ingredient that has many faces, the poblano is the star of this breakfast recipe. This is such a luxurious egg dish: creamy and cheesy with a slightly spicy poblano chile sauce. 

Spicy poblano chiles, cream, and cheese are actually a classic combination. You'll find many dishes with a variation of the same ingredients. Here they're combined with soft-cooked eggs in a crock and served with fresh corn tortillas for a delicious and satisfying breakfast or brunch experience.

Usually we would start with roasted and peeled peppers, but the beauty of this dish is you can do it without the trouble of roasting. Cut and seed the peppers, sauté with the onions, and then puree in the blender with crema or sour cream until smooth.

This is also a great dish for entertaining: You can make the sauce ahead of time and put the dish together with the eggs and bake just before you are ready to serve; and you can make individual portions or you can make one large pyrex with 8 or 10 eggs that you can bring to the table and serve your guests. 

Serve with bread, as you would see in Mexico City, or serve with corn or flour tortillas, as you would see everywhere else. Either way, you will taste a delicious and sophisticated egg dish that will impress your company.

  • 6 poblano chiles, stems, seeds and veins removed, then chopped
  • 1 medium onion, chopped
  • 1 1/2 cups crema (or sour cream)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 8 eggs
  • 1 cup shredded Old Cheddar, Monterey Jack, or Brick cheese
  • 2 tablespoons butter

Get the full recipe.

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