These Eggs In Poblano Pepper Boats are quick, easy and so delicious with the perfect combination of mild spice from the poblano pepper and yummy runny eggs. Easy to make any day or fancy enough for a holiday breakfast. Serve by themselves or choose to serve with a variety of toppings and or sides. Excellent!
Eggs In Poblano Pepper Boats
These Eggs In Poblano Pepper Boats are quick and perfect to make anytime, so step aside scrambled eggs. They are just delicious with a hint of spice from the poblano pepper that goes oh so well with the runny eggs.
And if you’re not all about runny yolks, then just cook the poblano pepper boats for a few minutes longer until the yolks set and enjoy your “eggs over hard.”
Whichever way you choose to cook your eggs these eggs in poblano pepper boats will not disappoint.
Also, the poblano pepper boats are extremely functional. They hold and cook the eggs so well, you can make several “boats” at one time in a large skillet.
And since I’m all about breakfast and consider it one of the best meals of the day, why not add some toppings and sides?
Think Toppings Too
Choose to have these eggs plain just as they are, with just a little salt and pepper. Want to go more elaborate with your eggs? Add some some toppings and sides. Some ideas include:
- refried beans
- black beans
- avocado salsa verde
- tomato jalapeño salsa
- avocado wedges
- fresh salsa
- hot sauce
- avocado cilantro sauce
- shredded cheese
- avocado salsa verde
or crispy toasty bread to dunk in those delicious runny yolks. Really whatever your little heart desires because these eggs in poblano pepper boats can take it all.
One key note is to pick nice sized poblano peppers. Do not pick small ones or the whites will run off and cause the whole egg to run off the pepper. If a little egg white falls off the pepper that’s ok.
Start with slicing the peppers in half and removing the seeds. Then cook the peppers in a little bit of oil and water on both sides. Add the eggs and cook for a few minutes until eggs are done to your liking.
I like mine like this! 😋
- 2 poblano peppers rinsed, cut in half, seeds removed
- 4 eggs
- 1 tbsp oil
- 4 tbsp water
- salt and pepper to taste
Rinse peppers and cut in half lengthwise. Remove seeds.
Heat the water and oil in a skillet over medium heat.
Cook the peppers on both sides covering the skillet to cook and steam the peppers.
Crack the eggs open inside the peppers and sprinkle with salt and pepper to taste. Cover eggs and cook until eggs are done to your liking. Serve immediately.
Note: Careful not to over cook the egg yolks if you would like runny yolks. Watch eggs closely.