I bought some poblano peppers from the farmer’s market a few weeks back. I was planning on making chiles rellenos but just haven’t had the time. Not wanting to waste the peppers, I decided to use one this morning in my eggs. I took one poblano (seeded & coarsely chopped) and quickly fried it in some organic butter. I added a couple pinches of sea salt right before I was ready to add the eggs. Scrambled 3 eggs in a bowl with some cracked pepper and cumin & a little milk. Poured the egg mixture over the peppers and scrambled away. Once I was happy with the consistency (5-7 minutes over medium/high heat), I added a bit of feta cheese and shredded cheddar to taste. The scramble is ready once the cheese is sufficiently melted. I served the eggs with sour cream, salsa, and couple warm flour tortillas.
In addition to the food, I had a bottle of Founders Breakfast Stout that complemented this meal perfectly. Creamy milk chocolate, coffee, and roasted oats are the dominant flavors in this beer. It is like breakfast in bottle – a truly wonderful Michigan brew that is worth seeking out if you haven’t had the chance to try it.
