Step aside avocado toast. There is a new breakfast in town. Eggs in Poblano Pepper Boats is everything you want in a breakfast – runny eggs with sharp cheddar cheese in a poblano with a slight spice. The best part is that you can whip up this recipe in under 10 minutes. It’s quick enough to make before work, but fancy enough for serve on Christmas or New Years Day.
This recipe is easy to make in big batches, so remember it for when you have house guests. You can make 5-6 egg boats in a skillet at a time. There is so much room to get creative with this recipe. You could add some salsa before you add the egg, you could use any cheese you want, or you could add hot sauce, or a side of back beans. Other reasons to love this recipe? It’s gluten free and is made in one skillet.
At first glance you might expect the eggs and peppers to be baked in the oven, but instead they are prepared in a skillet. This is much faster than baking the eggs, and it insures that the whites are fully cooked while the yolks are runny. The trick to this recipe is buying large poblano peppers. We loved the smokey spice of the poblanos, and the size of the peppers held the eggs well. But, if you want, you could use bell peppers instead.
2 minPrep Time
8 minCook Time
10 minTotal Time
- 4 Poblano Peppers
- 4 tablespoons Water
- 1 tablespoon Olive Oil
- 1/2 cup Sharp Cheddar
- 4 Large Eggs
- Salt and Pepper
- First take a look at your poblanos and figure out the best side to lay them on so that you can cut the top off the pepper and an egg will say inside. Then slice the top off of one side of the pepper. Then use a small knife to remove the seeds and membranes.
- Heat the water and olive oil in a skillet over medium heat. Place the poblano peppers in the skillet inside facing down. Cover the skillet and steam the peppers for 4 minutes.
- While the peppers steam, shred the cheese.
- Then flip the peppers over, sprinkle the cheese inside, and crack and egg inside. Repeat with all of the peppers. Sprinkle salt and pepper over. Put the lid back on the pan, and cook for 4-5 minutes, until the whites have fully cooked. The yolks should still be runny. Serve immediately.
Adapted from Jacques Pépin Heart & Soul in the Kitchen