• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Huevos Poblanos

    Huevos Poblanos are such a luxurious dish: creamy and cheesy and lightly spicy. Soft-cooked eggs in a crock served with fresh corn tortillas make for a delicious and satisfying breakfast or brunch experience.


    Ingredients
    6
    poblano peppers
    1
    tablespoon
    vegetable oil
    1
    medium onion, chopped
    1 1/2
    cups
    crema (or sour cream)
    3/4
    teaspoon
    kosher salt
    2
    tablespoons
    butter
    8
    eggs
    1
    cup
    shredded Old Cheddar, Monterey Jack, or Brick cheese
    Directions
    Preheat oven to 400°F. Wash chiles and split them open. Remove stem, seeds and veins, then chop. In medium frying pan, heat oil and add poblano chiles and onions. Cook over medium heat until soft, around 8 minutes. Let cool.
    Place chile and onion mixture in a blender and process with crema and salt until you have a very smooth sauce. Reserve.
    Butter individual molds (or a large mold - pyrex or clay dishes work well here), allowing for one or two eggs per dish according to your guests’ preferences.
    Divide chile sauce between mold(s) and then carefully break eggs into the sauce, making sure the yolks do not break. Sprinkle cheese over eggs and sauce and bake in 400°F oven for 15-20 minutes or until sauce is bubbly and yolks are cooked to your desired degree.
    Serve in the molds with fresh tortillas.

    The base number of servings for this recipe is 4
    OK

    Categories 

    BreakfastBrunch

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