Thursday, August 22, 2013
stuffed breakfast poblanos
Ahh breakfast. My favorite meal. Usually I make pancakes or steel cut oats but today I had the morning to myself.
Those of you without kids don't know what I mean. I have a full three hours of total silence. Can you imagine? Unless your hours usually consist of non-stop chatter and prodding and pushing in various directions, which includes being climbed on, being asked to draw sharks, and generally harassed, you cannot know the bliss of three hours of silence.
So what do I do with the time? There are New Yorker articles I have bookmarked for just such an occasion. I am in the middle of a pretty good novel that I barely get the chance to read. There are Netflix dvds unsuitable for a four year old awaiting my attention.
Nope. I made these stuffed breakfast poblanos.
Am I insane??
Stuffed Breakfast Poblanos
2 tablespoons canola oil, plus more for brushing
4 poblano peppers, slit down the middle keeping stem intact, seeded
4 cloves garlic, minced
A handful cilantro leaves, chopped
Salt and pepper
1. Heat oven to Broil. Mix eggs, cilantro, salt and pepper in a bowl until combined.
2. Heat the oil in a saucepan. Add garlic until fragrant. Add egg mixture to pan and let set a bit, pulling the mixture in from the edges, creating large chunks of scrambled egg.
3. Fill poblanos with egg mixture. Brush peppers with oil. Cook in broiler for 5-10 minutes, turning to evenly char.
Note: Don't go crazy trying to figure it out. Limes were not used in the recipe, although I suppose you could squeeze them over the eggs. Might be nice.