Casey's Green Chile Cornmeal Egg Skillet
Creamy cornmeal, roasted green chiles, cheddar, and eggs make a cozy skillet breakfast in under 30 minutes.
Prep: 8 · Cook: 20 · Total: 28 · Serves: 3 · Difficulty: Easy · Rating: 4.8/5 (154 reviews)
INSPIRED BY
Inspired by Southern grits, Southwestern breakfast skillets, and the bright lift of roasted green chiles.
Story
Casey loves breakfast dishes that let everyone gather around one warm pan. Creamy cornmeal makes a soft landing for the eggs, green chiles bring a little personality, and lime wakes everything up at the end. It is cozy enough for a slow morning but quick enough for a hungry weekday.
By Casey
Ingredients
- 3/4 cup fine yellow cornmeal
- 2 cups low-sodium chicken or vegetable broth
- 1/2 cup whole milk
- 1/2 cup shredded sharp cheddar
- 1/2 cup diced roasted green chiles
- 3 large eggs
- 1 tablespoon olive oil
- 2 scallions, thinly sliced
- 1 tablespoon chopped cilantro
- 1/2 lime, cut into wedges
Instructions
- Whisk the cornmeal, broth, milk, and a pinch of salt in a 10-inch oven-safe skillet.
- Bring the mixture to a simmer over medium heat, whisking often until it thickens, about 6 minutes.
- Stir in the cheddar and green chiles, then smooth the cornmeal into an even layer.
- Make three shallow wells and crack an egg into each one, then drizzle the olive oil over the surface.
- Cover and cook for 6 to 8 minutes until the whites are set and the yolks remain soft.
- Scatter over scallions and cilantro, squeeze with lime, and serve straight from the skillet.
Chef Tips
- Whisk the cornmeal into cool liquid before heating to prevent lumps.
- Use mild or hot green chiles depending on the crowd.
- For firmer yolks, keep the skillet covered for 2 extra minutes.
- A spoonful of salsa adds a fresh finish at the table.
Cook's Notes
- **Cornmeal:** Stir often during the first simmer so the base stays smooth.
- **Eggs:** Make the wells wide enough that the whites do not run together.
- **Serving:** Bring the skillet to the table with lime wedges and salsa nearby.