Egg stuffed poblano pepper boats are a low-carb twist to the classic egg in a basket. Instead of cracking the egg inside a hole of a slice of bread the eggs are placed inside poblano peppers, cut into boats. They are the perfect mixture of mild spice, soft creamy eggs, and extra-sharp cheddar cheese.
This recipe comes from Jacques Pepin who is one of my favorite chefs to watch cook. He’s got the sweetest personality and all of his dishes look amazing. He always offers detailed techniques that are really useful when working your way around the kitchen.
Egg stuffed poblano peppers are prepared in a skillet, which is a lot faster than baking them. It is also a great way to ensure the whites are fully cooked while the yolks stay runny.
Here, let me tell you all about how to make them…
How To Make Egg Stuffed Poblano Pepper Boats
First, slice the poblano peppers in half lengthwise, as equally as possible with the stem intact. Remove the seeds and any flesh from the veins.
Don’t cut off the stem. It’s important to cut the peppers directly down the center so that both sides with have a little height so that the “boats” hold the eggs.
The first time I made these I cut off the stem and there was not enough pepper on the end to hold the egg. The egg oozed out into the pan and stuck. That is not something I want to happen to you, so keep that in mind when slicing your peppers. I also recommend using a non-stick pan, just in case some the egg leaks out.
Next, pour the oil and water to a medium non-stick skillet (with a lid), over medium-high heat. Season the oil and water with about ¼ teaspoon of salt. The salt helps to break down the cell walls of the pepper so that it softens it slightly.
Place the peppers into the pan cut side down. Cook covered with the lid, turning occasionally, until the peppers have softened, but still somewhat firm; about 5 to 7 minutes.
Turn off the heat and turn the peppers over cut side up if needed.
Sprinkle two tablespoons of cheese inside each pepper. Break an egg into a small bowl and pour one egg into each pepper, and sprinkle the eggs with the remaining cheese (about 2 tablespoons each).
Season with salt and pepper, to taste.
Turn the heat back onto medium. Cover and cook, until the egg whites have set and the yolks are still runny; about 3 to 5 minutes.
Turn off the heat. Transfer each pepper to a serving plate, sprinkle with fresh cilantro (if desired), and serve immediately.
Extra Toppings To Consider
While the egg stuffed poblano pepper boats are perfect served simple, you could definitely kick them up by adding some of your favorite toppings.
Here are a few toppings that I have thought of in case I’ve piqued your interest:
- black beans
- salsa
- avocado
- hot sauce
- shredded cheese
- refried beans
- sour cream
- chives
The “boats” are also very functional and they are really easy to make. Several can be made in a large pan at one time to feed more people. Not to mention that they make a really great vegetarian option to serve for any mealtime on Meatless Monday.
Enjoy!
Egg Stuffed Poblano Peppers
Ingredients
- 2 poblano about 4 ounces each
- 1 tablespoon extra-virgin olive oil
- ¼ cup water
- ½ teaspoon salt
- 1 cup extra-sharp cheddar cheese grated
- 4 large eggs
- ¼ teaspoon Kosher salt + extra for seasoning the finished peppers
- black pepper fresh cracked, to taste
- 2 tablespoons cilantro fresh (optional)
Instructions
- Slice the poblano peppers in half lengthwise, as equally as possible with the stem intact. Remove the seeds and any flesh from the veins.
- Pour the oil and water to a medium non-stick skillet (with a lid), over medium-high heat. Season the oil and water with about ¼ teaspoon of salt. Place the peppers into the pan cut side down. Cook covered with the lid, turning occasionally, until the peppers have softened, but still somewhat firm; about 5 to 7 minutes.
- Turn off the heat and turn the peppers over cut side up if needed. Sprinkle two tablespoons of cheese inside each pepper. Break an egg into a small bowl and pour one egg into each pepper, and sprinkle the eggs with the remaining cheese (about 2 tablespoons each). Season with salt and pepper, to taste.
- Turn the heat back onto medium. Cover and cook, until the egg whites are set and the yolks are still runny; about 3 to 5 minutes.
- Turn off the heat. Transfer each pepper to a serving plate, sprinkle with fresh cilantro (if desired), and serve immediately.
Rachel says
Oh, I’ve never heard of this before! What a neat idea.
The Mountain Kitchen says
Thanks. Wish I could take credit for the idea…lol!
Betsy Maness says
I made this for the family for breakfast this morning. It is our new favorite! Thanks for sharing:)
The Mountain Kitchen says
Thank you, Betsy! I’m so glad you and your family liked this recipe.
Julian says
Will recipe work if egg is scrambled?
The Mountain Kitchen says
Hi Julian, yes, you could do scrambled if you’d like. Honestly, I’d just add diced cooked poblano to scrambled eggs instead. Enjoy!
Theresa says
Can you cook these in the oven instead?
The Mountain Kitchen says
Hi Theresa, great question. Yes, you can bake the pepper boats, although it will take longer. I have never tried baking them, so I looked through some similar recipes like that. I recommend you bake the peppers alone for about 5-10 minutes at 400 degrees; or until softened, remove the pan and add the eggs and other ingredients to the boats. Return them to the oven and bake another 10 minutes. Check to see how they are coming along, then bake an additional 3-5 minute increments until done. I hope this helps! Let me know how they turn out. Thanks!
Crispy says
Delightful way of changing up breakfast! Used Pepper Jack cheese on the bottom & Cheddar on the top. Suggest considering some finely chopped veggies, Cajun or chili seasoning, or really anything. Choose your Poblanos carefully for depth. 4 stars for blandness.
Karen Finkbeiner says
Delicious! Will be making again!