From: Corporate sous chef Trevor Williams. Yield: 16 servings.
Grilled Poblano Relish:
8 poblano chiles, cut in half, seeded and grilled
1 yellow onion, peeled, quartered and grilled
½ cup prepared lime cilantro vinaigrette
16 English muffins, split
2 cups salsa verde
48 slices Serrano ham
16 eggs, scrambled
½ cup Mexican cheese blend
128 pieces fresh cilantro leaves
For grilled poblano relish: Cut chiles and onion into thin slices; place in bowl. Add vinaigrette and toss evenly to coat.
For each serving: Spread 2 Tbsp. salsa verde evenly onto split sides of one muffin. Place 2 oz. ham, 1 Tbsp. grilled poblano relish, 1 egg and ½ tsp. cheese on bottom half of muffin. Broil until cheese is melted. Top with 8 cilantro leaves, then cover with muffin top.