Cheesy Eggs in Pepper Boats

Make breakfast a bit more special.


  • 1 poblano pepper (try to find one that is flat on two sides)
  • 2 eggs
  • 3 tbsp grated cheese (I used Monterrey Jack but you could use cheddar or any other kind too)
  • 2 tbsp water
  • 2 tsp olive oil
  • Salt and pepper



  1. Split the pepper lengthwise in half.  Scoop out the seeds and remove the stem.  If the pepper doesn’t have a flat side, option to shave it down just a hair so that it will lie flat
  2. Arrange the pepper halves cut side down in the skillet.  Add the water, oil, and a pinch of salt and cook them covered on medium heat for 4 minutes turning occasionally until the peppers have softened but are still a little firm
  3. With the peppers hollow side up, add a tbsp of cheese to each one.  Then crack an egg into each.  Sprinkle them with salt and pepper and top them with the remaining tbsp of cheese.  Re-cover the skillet and cook over medium heat until the whites are set but the yolks are still runny – about 3 minutes.
  4. Serve hot and enjoy!


Add Directly to MyFitnessPal:

Nutrition Facts
Servings 2.0
Amount Per Serving
calories 300
% Daily Value *
Total Fat 23 g 36 %
Saturated Fat 11 g 56 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 224 mg 75 %
Sodium 315 mg 13 %
Potassium 274 mg 8 %
Total Carbohydrate 5 g 2 %
Dietary Fiber 2 g 7 %
Sugars 0 g
Protein 18 g 36 %
Vitamin A 49 %
Vitamin C 1 %
Calcium 33 %
Iron 13 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

2 thoughts on “Cheesy Eggs in Pepper Boats

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