poblano and avocado breakfast

A Flickr member named Ravennnnn!!! added one of my photos to their favorites and I do not recall doing this but now I'm thinking, damn, that looks rather good.

How did I even think of this crap?

Because I don't think like this anymore.

My creativy-tah is diminishing. Oh, n-o-o-o-o-o-o-o-o !

It looks like I mixed whole eggs with cream and poured it over roasted poblano peppers and avocado with spinach and mushroom and cooked it as a quiche but without a crust.

When you do this, you place all the things that you want in a pan, surely bacon or ham goes into it, in a loose pile, then pour over the mixture, usually with grated cheese, and help it soak through the cracks so that egg gets down to the bottom. A few eggs can turn a cup of cream into custard.

You'd probably want that flavored with dry mustard, grated nutmeg, but not necessarily.

In one of those little spring form pans where the sides pinch around the bottom.

They leak.

So they're wrapped in tinfoil and and baked gently in hot water.

I have big spring form pans and little ones. This must have been a little one.

Fresh poblanos are roasted under the broiler then placed in a bowl with a plate for a lid and left there to sweat it out. Then the blacked blistered skin is peeled off without running water. An outdoor grill is better.

Does this look good to you?

Well, that does it. 

I must recreate this brilliant gem.

Right now.

I'm going shopping. See ya.