Spicy Poblano Eggs Benedict
Enjoy this delicious south of the border inspired eggs benedict for breakfast or brunch. It’s bursting with amazing Mexican flavors in every bite.
Ingredients
- 4 mini flour tortillas
- ¼ cup refried beans
- 1 sliced avocado
- 2 bacon slices
- 2 tablespoons white vinegar
- 4 eggs
- Green onions for garnish (optional)
FOR THE POBLANO CREAM SAUCE:
- ½ pound poblano peppers
- ⅛ cup Mexican crema or sour cream
- 1 teaspoon salt
- 2 garlic cloves
Instructions
- Preheat the oven to 350°F.
- Cut the poblanos in half lengthwise and then scoop out and discard the stems, seeds and membrane.
- Bake for 25 minutes or until the skins are charred.
- Add the bacon to the oven for the final 15 minutes and cook until crispy, then drain on paper towels.
- Put the poblanos in a plastic or paper bag so the steam can loosen the skins.
- Discard the skins and put the peppers in the food processor with the crema or sour cream, garlic and salt.
- Process until smooth and add salt to taste.
- Warm up the refried beans.
- Bring 2 inches of water to a boil in a skillet with the vinegar.
- Gently crack the eggs and lower them into the water individually.
- Roll them over after about 2 minutes and give them another 1 or 2 minutes in the water.
- Warm the tortillas over a gas burner for 10 seconds or in the microwave.
- Spread the beans over the tortillas and crumble the crispy bacon over that.
- Add avocado and then cheese on top and add an egg on to each one, using a slotted spoon.
- Drizzle with about half of the poblano cream sauce (save the remainder for another dish) and garnish with sliced green onions.
- Serve immediately.
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