Eggs in Poblano Boats
Poblano peppers emptied of their seeds make a nice receptacle for ham, grated cheese, and eggs cooked until slightly runny inside, 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.
Notes
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.
