Baked Eggs with Wilted Arugula in Green Chile Sauce
For the Sauce
Ingredients
- ½ cup roasted, peeled, and seeded green chiles (about 2 fresh long green chiles)
- 1 pound tomatillos, husked, washed, and cut in half
- 1 tablespoon olive oil
- 1 cup coarsely chopped white onion
- 2 cloves of garlic, chopped
- 1 cup water
- 2 serrano chiles, seeded and chopped
- 2 teaspoons salt
- 4 green onions, coarsely chopped
- 2 cups cilantro leaves
- 1 tablespoon lime juice
- ¼ cup heavy cream, optional
- 1 teaspoon sugar
Method
- Set the chiles on a chile roaster over a gas flame or directly on the grate over a gas flame, under the broiler or on a barbecue and cook, turning frequently until the skin is charred black. Transfer to a plastic bag or to a small bowl covered with a towel or plastic wrap. You need to create some steam from the hot chile to loosen the skin. Set aside until it is cool enough to handle. Carefully sloth away the black skin, remove the stem, ribs and seeds, and chop. Add to a blender.
- Preheat broiler. Line a small baking sheet with aluminum foil. Arrange the tomatillo halves, skin side up, on the foil. Broil them until they are blistered and lightly browned, about 10 minutes. Add them to the blender, being careful to scrape the juices from the foil-lined pan.
- Heat the oil in a large skillet, over medium heat. Add the onion and garlic and cook, stirring, until softened and translucent, about 5 minutes. Add them to the blender. Add the water, the serrano chiles, salt, green onions and cilantro. Blend until smooth, about 2 minutes. Add the lime juice, cream and sugar; taste and adjust seasoning, and blend again to combine to a smooth sauce.
For the Arugula
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- ½ cup chopped red bell pepper
- 2 cups baby arugula, washed
- Salt and freshly ground pepper
Method
- Heat the olive oil in a large skillet over medium-high heat; add the garlic and bell peppers and sauté, stirring, until soft, about 5 minutes. Add the arugula, salt and pepper, and cook, stirring until the arugula is wilted, about 2 minutes.
To Assemble
Ingredients
- 16 large eggs
- ½ cup finely grated cotija cheese, optional
Method
- Preheat oven to 350°F.
- Divide the sauce among eight individual (6 to 8-ounce) ovenproof dishes or ramekins. Gently crack two eggs over the sauce into each of the dishes; surround each egg with some of the wilted arugula. Sprinkle with cotija cheese, if using. Bake until the eggs are set but yolks are still runny, 18 to 20 minutes.
Inspired by Jacques’ recipe for eggs baked in cream, I developed this Southwestern recipe for Christmas brunch. The vivid green sauce accented with red bell peppers is as delicious as it looks. It can be assembled the night before, refrigerated and baked just before serving. And it’s a tasty option all year long!