6 poblano peppers
1tablespoon vegetable oil
1 medium onion, chopped
1 ½ cups sour cream
¾ teaspoon kosher salt
2 tablespoons butter
1 cup shredded Old Cheddar, Monterey Jack, or Brick cheese
Preheat oven to 400°F. Wash chiles and split them open. Remove stem, seeds and veins, then chop. In medium frying pan, heat oil and add poblano chiles and onions. Cook over medium heat until soft, around 8 minutes. Let cool.
Place chile and onion mixture in a blender and process with sour cream and salt until you have a very smooth sauce. Reserve.
Butter individual molds (or a large mold – pyrex or clay dishes work well here), allowing for one or two eggs per dish according to your guests’ preferences.
Divide chile sauce between mold(s) and then carefully break eggs into the sauce, making sure the yolks do not break. Sprinkle cheese over eggs and sauce and bake in 400°F oven for 15-20 minutes or until sauce is bubbly and yolks are cooked to your desired degree.
Serve in the molds with fresh tortillas.
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