Name: Poached Eggs with Tomatillo Sauce, Poblano Chile Sauce, and Refried Beans
Yield: 6 Servings
Ingredients: 2 teaspoons distilled white vinegar; 12 large eggs; 1 medium white onion, peeled; 8 ounces tomatillos (about 6 medium), husked, rinsed; 1 serrano chile; 1 garlic clove, peeled; 1/4 cup vegetable broth; 1 tablespoon chopped fresh cilantro; 1 large fresh poblano chile; 1/2 tablespoon butter; 2 tablespoons chopped white onion; 1 small garlic clove, minced; 3/4 cup heavy whipping cream; 1/4 cup whole milk; 2 tablespoons olive oil; 1/2 cup chopped white onion; 2 garlic cloves, minced; 2 plum tomatoes, chopped; 2 15-ounce cans black beans, drained

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