by / Thursday, August 16, 2012

Poblano & Mushroom Baked Eggs

We eat a lot of eggs - breakfast, brunch, lunch, or dinner.  It matters not.  They're great because they're quick, protein-packed, delicious, and extremely versatile.  Although I admit that the two kinds we eat the most are over-easy or omelets.  To me, they're the two quickest ways to make them.  I'm sure that comes from years of working the breakfast and brunch shift.  I can remember times when I had six omelets going at any one time for the majority of a service.  Funny thing is, I liked it.  Starting people's days off right has always made me happy.

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...
This version has the Mexican-inspired flavor of roasted poblano strips combined with mushrooms, onions, and Monterey Jack cheese.  I love runny yolks, and when you poke through the cheese and into the yolk, it run down and coats that vegetable medley like liquid sun.  A glorious way to start any day.

Poblano and Mushroom Baked Eggs

by Heather Schmitt-González
Prep Time: 15 minutes
Cook Time: 13-17 minutes
Keywords: bake breakfast vegetarian soy-free nut-free sugar-free eggs mushrooms chiles American Mexican

Ingredients (serves 2)
  • 2 Tbs. unsalted butter
  • ¼ c. chopped onion
  • ¼ c. charred poblano strips
  • ½ c. sliced crimini mushrooms
  • salt
  • freshly ground pepper
  • 4 large eggs
  • ¼ c. shredded Monterey Jack cheese
Preheat oven to 350° F.

Melt the butter in a small heavy skillet over medium-low heat and add the onion; saute 5 minutes. Add the poblano strips and mushrooms and cook until the liquid released from the veggies has evaporated, ~8 minutes. Season with salt and pepper.

Divide mixture between 2 individual ovenproof casserole dishes or large ramekins. Crack 2 eggs into each one, over the veggie mixture. 
Set on a baking sheet and slide into preheated oven. Bake until the whites are almost set, 12-15 minutes (depending on how you like your yolks).

Divide the cheese among the two dishes and continue to bake until cheese is melted, ~2 minutes. Serve with some crusty bread, toast, or tortillas for dipping.

slightly adapted from Mexican Made Easy
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Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.


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