20 minutes
A delectable breakfast dish featuring fluffy scrambled eggs combined with roasted green chiles, cheddar cheese, and a side of fresh tomato and avocado.
Poblano Pepper, halved, seeded, and cut into 1-inch pieces
each
Garlic Clove, smashed and peeled
each
tablespoons
each
teaspoons
Shredded Cheddar Cheese
cups
Smoked Paprika, optional
to taste
Tomato, for serving
slices
Avocado, for serving
slices
Cilantro, for serving
to taste
1. Dry-Roast Peppers and Garlic
Dry-roast the poblano pepper or jalapeños and garlic cloves in a large skillet over medium heat for about 10 minutes until lightly charred and tender. Set aside to cool slightly before chopping.
2. Cook Eggs
Melt unsalted butter in a large nonstick skillet over low heat. Whisk eggs with fine sea salt, then cook in the skillet, stirring occasionally to form large, fluffy curds. As eggs begin to set but are still slightly soft, add the chopped chile, garlic, and shredded cheddar cheese. Cook until eggs are fully set and cheese is melted, ensuring they remain soft and creamy.
3. Serve and Garnish
Serve the scrambled eggs hot, garnished with smoked paprika if desired. Accompany with slices of fresh tomato and avocado, and top with fresh cilantro leaves.
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