Here’s a puzzler for you. Does Axl Rose eat breakfast? I’ve heard he is a night owl and this is offered up as an explanation for the late start times for his concerts. What I want to know is, when he gets up does he have breakfast and coffee? Is he an eggs n’bacon man? A donut lover? Does he sleep right through the morning and wake up to a roast beef sandwich? Is he at least up in time for brunch? There’s a reason I ask these important questions, you know. Because if I was cooking for Axl IRL (in real life) and had to consistently serve him beautifully cooked omelette or waffles or pancakes, I’d be fired. Breakfast is not my best meal of the day. I can’t keep the eggs from sticking to the pan. My waffles are either undercooked or too crispy. I always undercook the bacon. I like to eat breakfast, but I’d rather somebody else cook it. My own breakfasts more often than not consist of yogurt and fruit. I can’t even make coffee consistently every day without forgetting one step or another.
The other morning I had an idea that I had high hopes for. A roasted poblano pepper stuffed with chorizo, potatoes and cheese, topped with a fried egg. It was ambitious, I must admit. Roasting a fresh pepper, stuffing it, putting an egg on it. The process is simple but still… I can mess up even the simplest of breakfasts. I did it, and I think it turned out all right. Delicious, in fact. So, basically, no matter what time Axl eats breakfast, this is what I’d serve him.
- 2 large green poblano peppers
- 1 potato, diced
- 1 tbs olive oil
- ¼ yellow onion, diced
- ½ lb fresh chorizo
- ½ cup grated cheddar cheese
- 2 eggs
- 1 tomato, chopped (optional)
- Fresh Cilantro for garnish (optional)
- Roast the poblano peppers by cutting a slit down the center and across the top, creating two flaps large enough to remove the seeds without splitting the pepper in half. Place the peppers under the broiler, turning occasionally, until the skin is blistered and blackened. Remove the peppers and immediately seal in a plastic bag for 5 to 10 minutes. After the peppers have been steamed, peel off the blackened skin and discard. Set Aside.
- In a medium bowl add the diced potato and olive oil. Toss to coat. Microwave for 2 to 3 minutes, until fork tender. Set aside.
- In a large saute pan add the chorizo and onion. Stir and cook until the onion is translucent. Add the cooked potatoes and oil. Stir and cook until the chorizo is fully cooked and the potatoes begin to get crispy on the edges. Remove from heat.
- Place the cooked peppers on a square of foil. Carefully open the peppers and stuff with the chorizo mixture. Top with grated cheese. Place in the still warm oven until cheese has melted. Remove from oven and place on individual plates.
- Fry the eggs and top the peppers with a fried egg.
- Garnish with chopped tomato and cilantro.