I concocted this idea while nursing at 2am when I remembered I forgot to use the poblano peppers I bought for dinner last night, and I couldn’t wait to wake up and try this combo instead. It was so dang good, and will def be a new weekend staple.
::INGREDIENTS::
1 Poblano cut in half, seeds removed, but stem on so the halves are like “boats”
1-2 eggs per poblano half
1 Tbs olive oil
Feta cheese
Honey
Slice of good sourdough bread
Salt&pepper
::METHOD::
Preheat oven to 400. Heat cast iron skillet on stove on medium high. Once hot, add olive oil and place poblanos skin side up and cook for 2 minutes then flip skin side down to cook for 2 more minutes, to brown and blister poblano. Crack 1-2 eggs in each poblano half, season with salt&pepper and then put the skillet in the hot oven. While that’s in the oven toast sourdough slices, then butter and drizzle with honey. When eggs are done to your liking (took about 8 minutes in the oven for me), remove from oven and switch it to broil - sprinkle feta and return to oven to melt the feta (just about 1 minute here!). Place one poblano half on each sourdough slice, drizzle with a little more honey and sprinkle of salt and enjoy!
*I struggle to add specific times when doneness is so arbitrary and dependent on egg preference. I just kept peaking at the eggs in the oven and looked for the whites to be opaque and the poblanos to look nice and roasted - this might vary from person to person and stove to stove, so just keep an eye out for what looks and feels like “done” to you.
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