Egg Stuffed Chile Poblano
Chile Relleno Breakfast
Make breakfast for your special mom this Mother’s Day! Kids, when’s the last time you woke up before your mom and served her some orange juice? Guys, when’s the last time you served the mother of your children breakfast in bed ? I got you covered. This recipe’s visual presentation, by itself, will get you points and with a little more imagination you can enhance this basic recipe to delight your mom.
Ingredients
4 chile poblanos, roasted and peeled
2 scallions, thinly slice white ends and dice green ends
7 eggs
1 teaspoon of olive oil
4 tablespoons of whole milk or half & half cream.
2 tablespoon unsalted butter
2 medium sized fresh tomatoes
1/4 cup cotija cheese
1/4 teaspoon ground cumin
1/8 teaspoon ground oregano, optional
salt
Serves 4
Poblano chiles are very flavorful and considered to be very mild in terms of “hotness”, but sometimes they turn out to be excessively “hot” (ouch) and this can ruin the balance of the dish or need to be eaten along with a cold glass of milk to kill the pain. So don’t assume, taste a bit. And if it’s too hot only use a half-pepper for this recipe and you will still prepare a great dish.
Rinse the poblano, use a baking tray and place the poblanos 6 to 10 inches under the broiler flame. Roast for 5-6 minutes until the chile is uniformly blistered, rotate and broil all the remaining sides for 3-4 minutes or until all sides are uniformly blistered. Remove from the oven and cool for a few minutes then place them in a plastic bag so they can steam and soften. When cool enough to handle, peel off the skin, and remove the stem and seeds. Poblanos can be prepared ahead several days and stored in the refrigerator.
Fresh tomato cumin sauce
Boil water in a 2 quart sauce pan, insert fresh tomatoes and boil for 5 minutes. Remove, cool and peel the tomatoes. Puree the tomatoes in a mini blender, transfer to a small bowl, add water to thin-out the puree to the consistency of thin pancake batter. Add cumin, oregano and salt to taste. Set aside.
Scrambled eggs
Beat eggs, milk, salt and pepper in a bowl until blended. Heat a nonstick skillet over medium-low heat, add the olive oil and heat it for a minute then add the scallion slices, and saute them for 2 minutes. Add the butter and when the butter bubbles pour in the eggs. Without stirring the eggs sprinkle the remaining diced scallion on the eggs and allow them to begin to set. With a spatula, gently push one edge into the center of the pan, while tilting the pan to allow the liquid egg to flow underneath. Repeat the other edges, until there’s no liquid left. Turn off the heat and continue to gently stirring and turning the egg until all the uncooked parts become firm.
Plating
Stuff the poblanos with egg, ladle sauce on a plate while rotating the dish to create an even layer of sauce. Place a the poblano on the sauce and sprinkle it with cotija cheese if you have it. Serve with beans and garnish with a stem of parsley. Buen provecho.
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