Several years ago, I had the pleasure of staying at the Los Poblanos Inn in Albuquerque. This place is magical - a great escape from daily life into a totally different world. On top of the art, lavender, nature and friendly staff, the food is amazing.
After going gaga over this egg dish, I was given the recipe and thought I'd share it with our readers. It's a nice alternative for the usual Sunday brunch fare:
Ingredients:
4 eggs
1 1/2 cups thick cream
3/4 tsp salt
1 1/2 cups grated queso Chihuahua (or Monterey Jack or medium sharp Cheddar)
2 large roasted and diced chiles poblanos, with seeds and membranes removed
Preheat the oven to 350 F (180 C). In a mixing bowl, beat the eggs with a fork, adding the cream and salt a little at a time.
Divide the cheese evenly among 6 ramekins (cazuelitas), top with the chiles, and fill with the egg mixture. Place the ramekins in a hot water bath and bake for 40 minutes or until set.
Serves 6.
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