Balsamic vinegar 1/4 teaspoon to soak chopped red onions overnight Olive oil
Roast pepper until blistered. Scrape off charred surface. Split open and remove seeds from center. Sauté in olive oil diced potatoes and onions until golden brown with juice of lime and sea salt. Set aside. Crack open eggs and whip them, scramble in same pan after removing potatoes for added flavor. Place goat cheese, lime zest and fresh lavender leaves chopped fine into eggs and fold lightly. Place layer of potatoes on opened poblano pepper atop fresh chard leaf. Place golden eggs atop potatoes Scatter fresh parsley, fennel and slice of lime as garnish along with delicious lavender blossoms and crumbled goat cheese Enjoy! Serves 1!
Note: Poblano peppers are my favorite mild and versatile pepper. The seeds and stem hold the most heat. Removing the seeds makes this a milder dish. Scraping off the charred skin is easier if you wrap the pepper in paper towel and place into a sealed plastic bag immediately after roasting for a few minutes. Then open and the skin peels off easily. With the creamy brightly colored eggs and flavorful potatoes this is a fun way to begin the day.
Note: if you do not have a wood fire you can roasr on, a gas or electric stove will do.
About this recipe:
Wood-fired poblano stuffed with balsamic new potatoes, lavender and goat cheese scrambled eggs