Mexican · Breakfast
Eggs With Roasted Poblano And Cream
Scrambled eggs folded with roasted poblano strips and heavy cream, finished with crumbled cotija cheese and cilantro. The poblano is charred until blistered, peeled and sliced, giving a smoky, mildly sweet heat against rich, creamy curds.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
411Calories
25.8gProtein
31.2gFat
8.2gCarbs
4.4gSugar
1.9gFiber
920mgSodium
662mgChol
15.6gSat Fat
575mgPotassium
220mgCalcium
3.1mgIron
1.7mcgVitamin B12
78mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
breakfast
vegetarian
gluten-free
Instructions
1
Prep
Char the poblano directly over a gas burner on high heat for about 4 minutes, turning every 30 seconds until blistered and blackened on all sides. Place in a covered bowl for 5 minutes, then peel off the skin, remove seeds, and slice into thin strips.
2
Whisk
In a small bowl, whisk the eggs with heavy cream, salt and pepper until uniformly pale yellow with no visible white streaks.
3
Sauté
Melt butter in a small nonstick skillet over medium heat until foaming. Add onion and garlic, sauté for 2 minutes until onion turns translucent and soft.
4
Fold
Add poblano strips and toss with onion mixture over medium heat for 1 minute until heated through and glossy. Pour in egg mixture and let sit undisturbed for 20 seconds, then push curds gently from edges to center for 2 to 3 minutes over medium-low heat until soft and custardy.
5
Plate
Slide eggs onto a plate, scatter cotija and cilantro over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 22 medium poblano chile (about 100g)
- 4 tbsp60ml heavy cream
- 2 tbsp30g unsalted butter
- 4 tbsp30g cotija cheese
- 4 tbsp4 tbsp white onion
- 22 small clove garlic
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
