Blue Corn Biscuits with Roasted Poblanos and Poached Egg

This improv. satisfies the sweet and spicy craving in one hot savory bite!

Blue Corn Biscuits with roasted poblanos and poached egg:

The biscuits:
1C Blue Cornmeal
1C White flour
dash of baking soda, dash of baking powder (about a tablespoon each)
3.5 TBSP butter, chilled
about a cup of buttermilk, or ad to right consistency
dash of salt
honey to taste

The topping:
Eggs from pastured organic happy hens
roasted poblanos
avocado thinly sliced length wise
monterey jack cheese or queso fresco thinly sliced
more butter
salt, pepper, and crushed red pepper

Mix the dry ingredients for the biscuits. Cut in butter with a pastry cutter or knife or fork. Add honey and milk. Mix and fold to blend ingredients but do not over-mix. roll 1/2 inch thick onto lightly floured surface and cut 2 inch wide biscuits. lay out on baking sheet and bake at 425 for 10 minutes or so, until just browning on top and baked through.

remove from oven, let set, slice biscuits and top with cheese slices, chiles, and avocado, in that order. Place some butter to melt under the cheese if the biscuits have dried out at all. Poach your eggs. While the eggs poach toast the layered biscuit in the oven to melt the cheese. Top the whole thing with a poached egg and crush red pepper as garnish over the top. Enjoy!

The blue corn biscuits are also tasty as a sweet treat, toasted and drizzled generously with pure maple syrup and pine nuts, and/or fresh raspberry puree.