I eat eggs for breakfast almost every morning. You’d think that would get boring, but I haven’t hit my breaking point yet. My 9 year old is on Team Runny Eggs with me, and is game to try just about any way of eating the mighty egg: poached, scrambled, fried, soft boiled, hard boiled, whipped into oats… you name it.
Eggs are a rich source of protein, vitamins, and minerals. Plus they taste mighty fine for breakfast, lunch, or dinner. I stumbled upon a recipe for poblano pepper egg boats from Jacques Pepin, one of the OGs of fine cooking.
Jacques knows what’s up. His recipes calls for some cooking oil in the water that you use to steam your peppers before you fill them with eggy goodness. This seemed unnecessary to me, especially if I used a nonstick pan. Not that I’m dissing Jacques. But Jacques probably doesn’t give a flying French fry about calories. So I was off to modify this.
By the way, you can use any large-ish pepper for this. Some people have used big banana peppers, but the ones I always see are so narrow that I figured they’d become a huge mess. Pick the pepper that pleases you.
Scroll down for a printable recipe, or get some how-to help here.
Jacques said to turn them while cooking, but I pretty much forgot. Oops. I was checking Facebook. They were fine. Whateva. Take the lid off, and you’ll notice that the water evaporated and it looks a little sketchy. Move onward. Your pan will be dirty but your peppers won’t stick.
Anyway, when they’re done, all you do is plate them, sprinkle on a little cilantro to be fancy, and eat them up. Enjoy! Serve this with some roasted tomatoes and a little whole grain toast and you’ll be breakfasting like a boss.
Recipe below! What’s your favorite way to eat eggs? Leave a comment and share.
- 1 poblano pepper
- 1/3 to 1/2 cup water
- 2 Tbsp 2% colby jack cheese
- 2 large eggs
- 1/4 tsp salt plus a bit more for sprinkling
- 1 Tbsp cilantro, chopped
- Cut pepper in half horizontally, removing seeds.
- Add peppers, cut side down, to a nonstick pan. Add water and salt, then heat over medium heat.
- When water begins to heat up, cover the pan for approximately 4 minutes, or until pepper is a bit tender.
- Uncover pan. Make sure the cut sides are up. Sprinkle cheese into peppers.
- Carefully crack eggs into each pepper boat, sprinkle with a bit of salt, and cover pan again.
- Cook covered over medium heat for another 3-5 minutes, depending on how runny you like your eggs. Egg yolks should be a little runny but the whites should be set.
- Serve and enjoy!
- This recipe serves 2, but I'm not saying you should stop at one half. Eat all the peppers. A pan will accomodate around 4 halves at a time.