Visiting family in Chicago during St. Patrick’s Day shocked me when I saw the Chicago River, which winds along Wacker Drive, to be as green as a four leaf clover. Other cities across America celebrate the holiday with the color green as well. Parades, hats, banners and clothing of all types are green as the Emerald Isle in tribute to St. Patrick’s Day.

Joining friends at local pubs on this special day is a time to enjoy a beer and a sandwich that are also bright green. I am generally OK with these menu choices but find myself less enchanted with artificial green food. So I began searching for culinary options that more naturally reflect a green hue.

I have experimented with green risotto or pasta, or a side of asparagus or broccoli with mixed results even though I personally adore green vegetables any time of year. But one “green dish” stands out for me and everyone who eats it more than any other. This involves the joy of making a green laced breakfast or lunch with roasted poblano chili peppers that evoke warm, delicious memories.

The flavor of the pepper is not particularly hot in taste (about a 4 or 5 on a scale of 1-10) and everyone appreciates the flavor when roasted and peeled, and added to something wonderful. So I decided on poblanos and scrambled eggs that I had seen eaten in Oaxaca, Mexico. There is a simplicity to the dish and a natural flavor and appearance that is wonderful and filling. And the range of meals in which you can serve it as an entree or a side dish is remarkable. Hope you enjoy it too.

Poblano and Eggs

Serves 4

2 large roasted poblano chili peppers, peeled, deveined, stemmed and deseeded
8 large eggs, scrambled with a dash of milk
4 oz unsalted butter
Salt and pepper to taste

1. Roast chili peppers at 425 F for 40 minutes.

2. Turn chilis over after 20 minutes and roast for another 20.

3. Steam the peppers in a plastic bag for 12 minutes so most of the skin will “pop” off the chile flesh. Remove and cool.

4. Finish peeling the skin, deveining and removing the seeds and pith from the peppers. The skin which should come off easily. However, don’t worry if some pieces remain.

5. Cut each pepper into ¼ inch slices and place in a large skillet. Add 2 oz of butter, melt at low temperature, lightly sauté chilis for 2 minutes at low temperature (without browning) and then remove chili strips from the skillet and set aside.

6. Add the remaining butter to the same skillet and melt at medium heat. Meanwhile whisk the eggs for 2 minutes and add to the skillet to scramble at medium to low heat.

7. Add the strips of poblano to the eggs and gently mix together with a Teflon spatula for 2-3 more minutes.

8. Remove all the scrambled eggs and strips of poblano chiles when the eggs are still slightly moist. Try not to overcook the mixture. Serve and enjoy! Happy St. Patrick’s Day.

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