Poached Eggs with Tomatillo Sauce, Poblano Chile Sauce, and Refried Beans

By karen1

Recipes & Menus | Recipes

Poached Eggs with Tomatillo Sauce, Poblano Chile Sauce, and Refried Beans

6 servings

by Four Seasons Resort, Punta Mita, Mexico

May 2010

Ingredients

• Poached Eggs:
• 2 teaspoons distilled white vinegar
• 12 large eggs
• Tomatillo Sauce:
• 1 medium white onion, peeled
• 8 ounces tomatillos (about 6 medium rinsed)
• 1 serrano chile
• 1 garlic clove, peeled
• 1/4 cup vegetable broth
• 1 tbsp. chopped fresh cilantro
• Poblano Chile Sauce:
• 1 large fresh poblano chile (often called pasillas)
• 1/2 tbsp. butter
• 2 tbsp. chopped white onion
• 1 small garlic clove, minced
• 3/4 cup heavy whipping cream
• 1/4 cup whole milk
• Refried Beans:
• 2 tbsp. olive oil
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 2 plum tomatoes, chopped
• 2 15 ounce can black beans drained

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

poached eggs

Bring large skillet of salted water to simmer over medium heat. Add vinegar. Fill large bowl halfway with ice water. Working in 3 batches, crack eggs 1 at a time into small bowl; carefully transfer to water in skillet. Cook until whites are just set and yolks are still runny, adjusting heat as needed to maintain gentle simmer, about 3 minutes. Using slotted spoon, transfer poached eggs to bowl of ice water. DO AHEAD Can be made 1 day ahead. Cover bowl and chill.

Tomatillo Sauce

Heat heavy large skillet over medium-high heat. Quarter onion (reserve 3 onion wedges for another use). Place 1 onion wedge, cut side down, tomatillos, chile, and garlic in heated dry skillet; cook until vegetables are charred in spots, turning often, about 5 minutes. Transfer vegetables to work surface; chop coarsely. Transfer chopped vegetables to blender. Add broth; blend until coarse puree forms. Transfer puree to small saucepan. Stir in cilantro. Season with salt and pepper.

Poblano Chile Sauce

Char chile over gas flame or in broiler until blackened on all sides. Wrap in plastic bag and seal tightly; cool. Peel, seed, and chop coarsely.

Melt butter in small saucepan over medium heat. Add onion and garlic; sauté until soft, stirring often, about 2 minutes. Add chopped chile. Add cream and milk; bring to boil, whisking constantly. Reduce heat to medium-low and simmer until sauce thickens slightly and is reduced to 1 cup, whisking occasionally, about 10 minutes. Transfer to blender; puree until smooth. Season to taste with salt and pepper.

refried beans

Heat oil in heavy medium skillet over medium-high heat. Add onion and garlic; sauté until translucent and beginning to brown, about 3 minutes. Add tomatoes and stir 1 minute. Add beans and cook until heated through, about 3 minutes. Using potato masher, mash beans until about half of beans are mashed. Season with salt and pepper. DO AHEAD Sauces and beans can be made 1 day ahead. Cover separately; chill. Rewarm before using.

Using slotted spoon, transfer eggs from ice water to skillet of barely simmering water. Cook until just heated through, about 2 minutes. Divide beans among plates, using back of spoon to form shallow well in center. Top each with 2 poached eggs, arranging in well. Spoon some tomatillo sauce and some poblano sauce over and serve.