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...
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
- 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.
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Breakfast Club: Mexican (& Mexican-inspired) hosted by ME
Michiana-based food 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.