Roasted Green Chiles

poached, polenta and white Cheddar

What? Poached eggs, AGAIN? Yes. Guess we’re on a kick. This time I sprinkled a bit of dill weed and freshly-ground lemon pepper over the eggs before plopping them into the polenta topped with shredded White Cheddar cheese. The green chiles were inspired by a friend (waving to Jo) who is nearby and dining at The Breakfast Club in Benson, Arizona. We added regulation red salsa, too. I had to be quick with the shutter because the spoons were dancing on their own just waiting to dig in!


About judilyn

RV'er, foody, caregiver, knowledge seeker
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11 Responses to Roasted Green Chiles

  1. Clanmother says:

    Yummy!!! I love that you added salsa.


  2. Kit says:

    As usual. . .mouth watering going on here. . .sigh. (Hope that is not a soup spoon )


  3. Bev says:

    I bet the green chiles just might be good with chocolate. You ought to try it! I’ve never heard of The Breakfast Club in Benson. Did you mean The Bisbee Breakfast Club? If there’s one in Benson, I’ll have to try it.


  4. Another beautiful dish that makes me famished!


  5. Traci says:

    I hit food kicks, too. Lately it’s asparagus and couscous.


  6. LFFL says:

    Looks delish and it’s about breakfast time!


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