Mexican Charred Poblano and Egg Breakfast Plate (Rajas con Huevos)

About This Recipe

Rajas con crema — roasted poblano strips simmered in cream, often with corn and onion — is a beloved Mexican comfort dish, and adding scrambled eggs turns it into a hearty breakfast plate common in home kitchens. Charring the poblanos directly over a flame until the skin blackens is the essential first step; it's what gives the peppers their smoky flavor and lets the tough outer skin peel away easily, leaving tender, silky flesh underneath. Sweating sliced onion slowly before the poblano strips and cream go in builds a mellow, slightly sweet base, and the cream should only simmer briefly once added — reducing it too long can make it separate or turn greasy rather than staying glossy and light. Scrambled eggs are folded in at the very end, off the direct heat where possible, so they stay soft rather than turning rubbery. Served with warm corn tortillas for scooping, this makes a satisfying, mildly spicy breakfast that's equally at home on a weekend brunch table or a quick weekday morning.

Ingredients

Serves 4

• 4 wholepoblano peppers
• 2 tbspbutter
• 1 wholeonion, thinly sliced
• 1 cupcorn kernels
• 0.5 cupMexican crema or heavy cream
• 1 tspsalt
• 8 wholeeggs, beaten
• 0.5 cupqueso fresco, crumbled
• 8 piececorn tortillas, warmed

Instructions

1. 1

   Char the poblanos

   Char poblanos directly over a gas flame or under a hot broiler, turning often, until blackened all over, 8-10 minutes.

2. 2

   Steam and peel

   Place charred poblanos in a covered bowl for 10 minutes, then peel off the skins, remove seeds, and slice into strips.

3. 3

   Cook the onion

   Melt butter in a skillet over medium-low heat. Add onion and cook, stirring occasionally, until soft and translucent, 8-10 minutes.

4. 4

   Add poblano and corn

   Add poblano strips and corn, cooking 3-4 minutes until warmed through.

5. 5

   Add cream

   Pour in crema and salt, and simmer gently 2-3 minutes until slightly thickened. Push the mixture to one side of the pan.

6. 6

   Scramble the eggs

   Pour beaten eggs into the empty side of the pan, scrambling gently until just set, then fold together with the rajas mixture.

7. 7

   Serve

   Top with queso fresco and serve with warm tortillas.

Variations

• •

  Add crumbled chorizo for a heartier, meatier version.

• •

  Use half-and-half instead of crema for a lighter version.

• •

  Serve over refried beans as a base instead of alongside tortillas.

Storage

Best eaten fresh; the eggs and cream sauce don't reheat particularly well, though leftovers can be gently warmed in a skillet over low heat, stirring often.

Frequently Asked Questions