Rajas Con Crema with Sausage and Poached Eggs

5 from 1 vote

Rajas Con Crema with Sausage and Poached Eggs

Cream and sour cream help to temper any heat from the peppers, leading to a rich dish that reveals a more floral side of poblanos. Topped with poached eggs and served with a side of sausage, they make for a wonderful breakfast meal.

Course Breakfast

Cuisine Latin American, Mexican

Keyword breakfast, dairy-free, eggs, Latin American, mexican, nut-free, pepper, sausage

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 495kcal

Author Jenny Ross

Ingredients

6 eggs
2 pre-cooked sausages check for low carb, chorizo is a good choice
1 large poblano chili cut into strips
1/2 tablespoon butter or butter flavored coconut oil for dairy-free
1/4 white onion sliced
3 tablespoons sour cream or coconut cream with 1 teaspoon lemon juice
3 tablespoons cream or more coconut cream

Instructions

Bring a large pot of water to a boil over high heat (the larger the pot, the better as it will not lose temperature when you add eggs later, ensuring proper cooking time). When boiling, reduce heat to a bare simmer and generously salt the water. Leave simmering while you prepare the peppers.
Heat the butter over medium high heat and when melted, add the onions and peppers. Cook until the onions and peppers are completely soft and beginning to caramelize, about 15 minutes. Stir in the sour cream and cream until well combined. Season to taste with salt and pepper.
While the peppers cook, sear the sausage and poach the eggs. Add to a small pan over medium heat and cook with a tiny bit of oil, if need until just browned and hot. Set aside.
To poach the eggs, tip cracked eggs into the barely simmering water and turn off the heat. Cook, covered for 4 minutes. Use a slotted spoon to transfer poached eggs to paper towels.
Divide the peppers and sausages between 2 dishes and top with poached eggs. Season with salt and pepper and serve.

Notes

For neater poached eggs, crack each egg into a strainer and allow any loose whites to drip through - you will be left with a tighter white that will not spread in the water. Place each strained, cracked egg into a small cup so that you have them all ready to be poured in before you start poaching. When ready, simply tip them in, one after the other.

Nutrition