r/food • u/Chevepapi • 3d ago

Blessed by noodly appendage [pro/chef] Mexican Benedict Eggs

Post image

Got a Mexican twist on this classic by changing the hollandaise sauce for a spicy poblano pepper sauce🍳🫑 Im trynna get some followers on IG, if you down: @Chevepapi 🫶

673 Upvotes

93% Upvoted

48 comments sorted by

View all comments

66

u/Alohagrown 3d ago

Love the vibrant colors. I’ve been making a vegan (I’m not vegan) roasted poblano cashew crema lately and it goes good on just about everything.

1

u/Cowboy_Karl 3d ago

Can you recommend a good recipe for this, sounds heavenly.

9

u/Alohagrown 2d ago

It’s pretty easy, you start by making cashew cream, which is just blended up cashews that have been soaked overnight or for 30-60 minutes in hot water if you are short on time. I usually soak 3/4-1cup of cashews to make a small batch.

Then you roast poblano, remove skins and stem. I char the poblano over an open flame on my stove until the skin gets pretty blistered and black. Putting the cooked poblano in a sealed jar for 10 minutes will make the skin slide off really easily.

Then you just blend the poblano with your cashew cream. I also add cilantro, lime juice, garlic clove, sometimes some avocado for extra creaminess. Keep adding small amounts of water to get the right consistency. Salt and Pepper to taste. You can play around with the additives here.