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Poached Eggs in Mole with Creamy Green Rice

Photo: Poached Eggs in Mole with Creamy Green Rice

TOTAL TIME: 2 hr 35 min
Prep: 30 min
Inactive Prep: 5 min
Cook: 2 hr
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

MOLE:
  • 1/2 teaspoon ground cloves
  • 1/4 cup chopped fresh mango
  • 1/4 cup golden raisins
  • 1/4 cup crushed blue corn tortilla chips
  • 3 tablespoons molasses
  • 1 tablespoon honey
  • 1 tablespoon pure maple syrup
  • 1 1/2 cups chicken stock, warmed
  • 1 ounce semisweet or bittersweet chocolate, finely chopped
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
TO SERVE:
  • Creamy Green Rice, recipe follows
  • 1/4 pound Cotija cheese, grated
CREAMY GREEN RICE:
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Directions

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 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.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on November 12, 2011

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    I also saw the show and just had to try this. It is DELICIOUS and was a big hit for a Sunday family brunch!!! The mole sauce does take some time, but well worth it. I made it the night before and it makes quite a bit. We got at least 12 servings out of it, and it can be used on pork or chicken as well. Next time I will freeze it in serving sizes for a quick Sunday brunch. Don't forget chicken stock when grocery shopping...it's missing from the ingredient list.

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  • on November 10, 2011

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    I was going to pass on this recipe. For some reason it just didn't hit the right appetite buttons that make you get hungry watching the show. I had my own mole already made up, so I gave it try. This is outstanding. If you have the ingredients ready (the mole, leftover rice, roasted poblanos, this can be put together in about 20 minutes instead of 2 hours. The only problem I had was the cooking time on the eggs. 12 minutes was way too long. Watch them carefully to get the yolks right. I'm not sure the recipe is written properly either (order. It didn't match up with my notes from the show. Watch the show again, then give it a try.

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  • on October 31, 2011

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    Really good. I did the mole to mix with shredded pork for tacos. It was a hit. The recipe calls for chicken stock, but the stock isn't listed in the ingredients. I ended up using about 2 cups and letting it all cook down for an hour.

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