Poached Eggs in Mole with Creamy Green Rice

You can never have too many morn meal recipes, so give Poached Eggs in Mole with Creamy Green Rice a try. For $4.88 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. One serving contains 1197 calories, 30g of protein, and 71g of fat. This recipe serves 4. Head to the store and pick up onion, molasses, garlic, and a few other things to make it today. This recipe from Foodnetwork has 96 fans. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is great. Similar recipes are Poached Eggs Over Rice, Creamy Polenta with Braised Greens and Poached Eggs, and Toast with Green Garlic Confit and Poached Eggs.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 125 minutes

 

Ingredients:

2 tablespoons ancho chile powder

1/2 teaspoon ground chile de arbol

1 ounce semisweet or bittersweet chocolate, finely chopped

2 tablespoons canola oil

1 1/2 cups chicken stock, warmed

1 tablespoon New Mexico chile powder

1/2 cup pureed chipotle in adobo

1/4 cup crushed blue corn tortilla chips

1/4 pound Cotija cheese, grated

4 large eggs

1/4 cup finely chopped fresh cilantro

Fresh cilantro leaves

3 cloves garlic, coarsely chopped

1/4 cup golden raisins

3 green onions, thinly sliced

1/2 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 1/2 cups heavy cream

1 tablespoon honey

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh mango

1 tablespoon pure maple syrup

3 tablespoons molasses

1 small Spanish onion, coarsely chopped

1 cup pureed plum tomatoes

2 roasted poblano chiles, finely diced

1/4 pound queso fresco, grated

1/2 cup slivered raw almonds

1 1/2 cups long grain white rice

Equipment:

sauce pan

blender

frying pan

oven

ramekin

bowl

stove

Cooking instruction summary:

Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the chicken stock, tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes. Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves. Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half. While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes. Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos.

 

Step by step:


1. Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes.

2. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer.

3. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the chicken stock, tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds.

4. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat.

5. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F.

6. Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper.

7. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes. Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center.

8. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves.

9. Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half. While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes.

10. Remove the rice from the heat and let sit for 5 minutes with the lid on.

11. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos.


Nutrition Information:

Quickview
1224k Calories
31g Protein
71g Total Fat
119g Carbs
35% Health Score
Limit These
Calories
1224k
61%

Fat
71g
110%

  Saturated Fat
33g
209%

Carbohydrates
119g
40%

  Sugar
38g
43%

Cholesterol
356mg
119%

Sodium
1481mg
64%

Caffeine
6mg
2%

Get Enough Of These
Protein
31g
62%

Vitamin A
6359IU
127%

Manganese
2mg
107%

Vitamin C
65mg
79%

Vitamin E
9mg
66%

Phosphorus
636mg
64%

Vitamin B2
1mg
63%

Selenium
43µg
63%

Calcium
559mg
56%

Vitamin K
51µg
49%

Vitamin B6
0.97mg
48%

Fiber
12g
48%

Magnesium
173mg
43%

Copper
0.8mg
40%

Potassium
1279mg
37%

Iron
6mg
35%

Zinc
4mg
32%

Vitamin B12
1µg
27%

Vitamin B3
5mg
27%

Vitamin B5
2mg
26%

Folate
88µg
22%

Vitamin B1
0.31mg
21%

Vitamin D
2µg
17%

covered percent of daily need
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