Recipe credit to: Rafael Torres
Directions
- To poach the eggs, crack two eggs into boiling water and let cook for 4 minutes. Be careful not to touch or stir the eggs. Remove the eggs carefully with a spoon and transfer to a plate with a paper towel.
- To prepare the green chile gravy, you’ll need:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1/4 cup chopped green chile
- salt and pepper to taste
- Melt butter in a medium-sized pan on medium heat. Slowly put in flour, and whisk well until the flour absorbs all of the butter. Slowly pour in milk, 1/2 cup at a time, whisking after each addition to break up the lumps in the gravy. The gravy will thicken as it cooks. For a thicker gravy, add in more flour, or to thin the gravy out, add in more milk. Once you’re happy with the consistency of the gravy, add in chile, salt and pepper, and give it a good stir.
- To serve, cut two golden brown biscuits in half. Place ham over each biscuit, preferred amount, and carefully place the poached egg on top. Add sautéed spinach. Slightly season with salt, then spoon the Green Chile Gravy on top. Sprinkle with chopped green onions. Serve immediately.
