Keto Pepper Boat Eggs
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Chef Jacques Pepin’s recipe
Famous French Chef, Jacques Pepin created this dish many many years ago. Keto Pepper Boat Eggs came about because as I stumbled around the internet and social media his recipe popped up on my feed. I’ve been using poblano peppers more and more so maybe google knew to send his video recipe my way.
There was nothing that I needed to adjust on his recipe to make it keto friendly. I’m sure the French would eat this dish with a side of toast, but as a low carb person I 100% believe you don’t need bread with this meal.
Poblano Peppers
This variety of pepper is a delightful and flavorful use in this dish. I used these peppers in our other family favorite, Keto Stuffed Poblano Peppers. You could use regular bell peppers in place as they are more readily available. Even if you are a little afraid of the heat, I implore you to at least give these a try when making Keto Pepper Boat Eggs.
Preparing the Pepper
Lay the poblano pepper flat on the cutting board. While keeping the stem intact, slice the top layer of the pepper away from you and off. This slice will reveal the inner seeds and inner ribs of the pepper.
Carefully remove the seeds and ribs of the inside of the pepper. You will be left with a pepper well, if you will. Set aside the pepper wells and the either slice of dice the top layer of the pepper that you had just removed. I add the extra diced pepper top right to the pan to stem along with my Keto Pepper Boat Eggs.
Steaming the Peppers
In a non-stick skillet I added 1/2 cup water and brought that to a SIMMER. Next, I added my peppers with the well side up, and the extra diced peppers. I covered that and let it steam for 5 minutes.
Assembly
Next, for the Keto Pepper Boat Eggs I removed the lid and added a bit of cheese and diced ham to each pepper. Depending on how large your pepper wells are you can add 1-2 eggs to each pepper. Top each pepper with more ham and cheese.
Cover you pan again and let the eggs steam cook until desired doneness. I like my eggs a little harder, so I went 5 minutes. If you like your eggs a little runny (like Jacques) then steam for 2-3 minutes.
Serve & Storage
I serve my Keto Pepper Boat Eggs immediately with Cholula hot sauce.
This great is great as leftovers, too! Simply cover in an airtight container and store in the fridge for 1-2 days.
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Keto Pepper Boat Eggs
Ingredients
- 2 poblano peppers
- 4 eggs
- 1/3 cup cheese
- 2 oz ham
- 1/4 tsp salt
Instructions
- Slice a side off each pepper keeping stem intact and creating a pepper boat. Carefully slice out the seeds and inner ribs of the pepper. Chop up the remaining lid of the pepper.
- Heat a skillet with 1/2 cup water over medium heat. Place pepper boats and extra chopped pepper in simmering skillet. Cover skillet and steam for 5 minutes.
- Chop up the ham. Remove the lid from your peppers. Sprinkle the well of each boat with a little ham and cheese.
- Depending on how large your pepper wells are you will crack 1-2 eggs into the pepper well. Sprinkle with remaining ham and cheese. Check the water content of the pan as you need just a touch of water for the eggs to steam.
- Cover the skillet to steam for another 3-5 minutes depending on how done you want your eggs. There may be a little extra water/moisture in pan when done cooking.
- Spoon out a pepper onto your plate using a slotted spoon.
Nutrition
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.