Avocado Brunch Eggs with Poblano Crema

This morning’s breakfast was inspired by a friend from Annapolis who has an absolute obsession with poached eggs.  Yesterday she made a poached egg and avocado sandwich for breakfast…that sounded amazingly good!  It got me to fantasizing about what could be done with avocados and poached eggs.  

This is what I came up with and couldn't wait to try it this morning!  It was worth the wait. 

First of all, that indentation from the pit was obviously made to nestle an egg into…just look at the avocado!  If you use your imagination, it even looks somewhat like a green egg.  Inspiration for Dr. Seuss perhaps? 

Second, avocados and Mexican flavors are classic…and for good reason.  The smooth creamy texture and gentle, nutty flavor combine so well with a little zing of lemon, a tiny bit of heat from the poblano and fresh cilantro. 

The result?  A brunch dish to server to discriminating guests with pride.  Anytime you can serve something this delicious and BEAUTIFUL, your guests will be grinning from ear to ear. 

Add a Bloody Mary with a little South of the Border twist…maybe with a jalapeno-infused tequila in place of vodka and chipotle hot sauce in place of Tabasco….I think it will be a very good start to a very good day! Thanks, Carol!

Avocado Brunch Eggs with Poblano Crema

Serves 2

• 1 avocado, sliced in half, pitted, drizzled with lemon juice
• 2 eggs, poached 

• 1 large poblano pepper, roased, peeled and seeded
• 1 tablespoon heavy cream, more or less
• 1/2 teaspoon fresh lemon juice, more or less
• pinch of cayenne
• salt, to taste

• cilantro leaves

In a food processor or blender, add HALF the poblano pepper, reserve the other half.  Start the food processor and add cream until it is a nice creamy consistency - pourable, but not loose; add cayenne, a drizzle of lemon & a sprinkle of salt.  Process just to blend and transfer to a small bowl or cup.  Set aside.
 

Make 2 poached eggs - however you do it.  I don't have a poached egg pan anymore so I do mine in simmering water with a little white vinegar added. When the eggs are ready, remove them to a plate.
 

While the eggs are poaching, slice the remaining poblano half into thin strips.  Set aside.
 

To serve: Nestle an egg into the hole in the avocado, drizzle with poblano crema, lay strips of poblano decoratively over the top, sprinkle a few cilantro leaves over & a little salt.  Done and delicious!

NOTE:  Obviously you can double, triple or whatever the recipe to match appetites and the number of guests!