Cheesy Eggs in Pepper Boats

Make breakfast a bit more special.

Ingredients

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

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
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
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.
Serve hot and enjoy!

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.