Poached Eggs with Tomatillo Sauce, Poblano Chile Sauce, and Refried Beans

Preparation

1. poached eggs

   Step 1

   Bring large skillet of salted water to simmer over medium heat. Add vinegar. Fill large bowl halfway with ice water. Working in 3 batches, crack eggs 1 at a time into small bowl; carefully transfer to water in skillet. Cook until whites are just set and yolks are still runny, adjusting heat as needed to maintain gentle simmer, about 3 minutes. Using slotted spoon, transfer poached eggs to bowl of ice water. DO AHEAD Can be made 1 day ahead. Cover bowl and chill.

2. Tomatillo Sauce

   Step 2

   Heat heavy large skillet over medium-high heat. Quarter onion (reserve 3 onion wedges for another use). Place 1 onion wedge, cut side down, tomatillos, chile, and garlic in heated dry skillet; cook until vegetables are charred in spots, turning often, about 5 minutes. Transfer vegetables to work surface; chop coarsely. Transfer chopped vegetables to blender. Add broth; blend until coarse puree forms. Transfer puree to small saucepan. Stir in cilantro. Season with salt and pepper.

3. Poblano Chile Sauce

   Step 3

   Char chile over gas flame or in broiler until blackened on all sides. Wrap in plastic bag and seal tightly; cool. Peel, seed, and chop coarsely.

   Step 4

   Melt butter in small saucepan over medium heat. Add onion and garlic; sauté until soft, stirring often, about 2 minutes. Add chopped chile. Add cream and milk; bring to boil, whisking constantly. Reduce heat to medium-low and simmer until sauce thickens slightly and is reduced to 1 cup, whisking occasionally, about 10 minutes. Transfer to blender; puree until smooth. Season to taste with salt and pepper.

4. refried beans

   Step 5

   Heat oil in heavy medium skillet over medium-high heat. Add onion and garlic; sauté until translucent and beginning to brown, about 3 minutes. Add tomatoes and stir 1 minute. Add beans and cook until heated through, about 3 minutes. Using potato masher, mash beans until about half of beans are mashed. Season with salt and pepper. DO AHEAD Sauces and beans can be made 1 day ahead. Cover separately; chill. Rewarm before using.

   Step 6

   Using slotted spoon, transfer eggs from ice water to skillet of barely simmering water. Cook until just heated through, about 2 minutes. Divide beans among plates, using back of spoon to form shallow well in center. Top each with 2 poached eggs, arranging in well. Spoon some tomatillo sauce and some poblano sauce over and serve. Adapted from Four Seasons Resort.