by Heather Schmitt-Gonzalez / Thursday, August 16, 2012
Poblano & Mushroom Baked Eggs
Poached, scrambled, and hard-boiled are the next three most common types of eggs I make. Other cooking methods work their way in here and there, but for some reason, I almost never remember to make baked eggs. I'm going to have to leave myself a post-it on the fridge that reads "Baked eggs. Make some". Seriously, I do stuff like that. You'd think it'd be an easy thing to remember, but...
- 2 Tbs. unsalted butter
- ¼ c. chopped onion
- ¼ c. charred poblano strips
- ½ c. sliced crimini mushrooms
- freshly ground pepper
- 4 large eggs
- ¼ c. shredded Monterey Jack cheese
Breakfast Club: Mexican (& Mexican-inspired) hosted by ME
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.