A Taste of Punta Mita

My favorite GOLF Clubhouse Eats
The Tail of the Whale , Punta Mita

I am privileged to play a few rounds of golf in the year and a good variety of courses around the globe. Not too long ago after a horrible round at La Barra Golf Club in Punta del Este where I shot a 90 alas with my good mates Robertos wifes 20 year old clubs !!! my whole mood turned around upon trying the Chivito Sandwich at the  Clubhouse after the round washed down with a cold Cerveza !! And with that I washed away the short lived memories of shanked drives and missed putts !! and I decided to begin a new session posts : Embos Clubhouse Eats !! Stay Tuned !!! Well played Juanjo and great to see you Diego – Roberto no comments – thanks for the clubs !!!

Poblano Style Poached Eggs

Poached Eggs over English Muffing, Avocado Spread, Roasted Poblano Sauce

Chef Bertha Alicia Barajas of Tail of the Whale, Punta Mita, Mexico

Yield: 2 Servings


Poblano Sauce:

1 piece Poblano Pepper
1 cup Spinach
½ Cup heavy cream
1/3 cup White Onion Diced
1 ea Garlic Clove Minced
½ Cup White Wine
1/3 Cup unsalted butter
Salt and black pepper to taste

Avocado spread:

1 Piece Avocado in dice
¼ Cup fresh Coriander leaves chopped
½ Serrano pepper in small dice
1 piece Lime Juice only
Salt to taste

Poached Eggs:

4 Piece Whole Eggs
2 Quarts Water
2 Tbsp Salt
1/3 Cup White Vinegar

English Muffin:

1 Tbsp unsalted Unsalted Butter

Roasted Potatoes:

1 Cup Bliss Potatoes in half
1 Bunch Parsley
1 tbsp Cayenne pepper
Salt to taste


For Poblano Sauce:

  1. Roast the whole pepper in open fire, let cool and peel the pepper remove the seeds and keep a side
  2. Blanch the spinach and drain the excess of water
  3. In a sauce pan use half of the butter to cook the garlic and onion until obtain a golden light color add the white wine reduce to half and add the heavy cream bring to a boil, add the Poblano pepper and the spinach bring to a boil and keep a side, cool and blend until obtain a smooth cream, finished with unsalted butter.

For the Avocado Spread:

  1. In a bowl mix the avocado pulp with the pepper, coriander leaves add lime and salt
  2. For the Poached Eggs:
  3. Mix the water with the salt and vinegar, bring to a low boiling point a high simmering temperature, break the eggs in a separate cup and slowly add it in to the water, cook for 3-5 minutes drain the water and serve hot.

For the Roasted Potatoes:

In a bowl mix all the ingredients and in a roasting sheet pan with parchment paper place the potatoes and bake in a preheated oven at 360 °F for 20 minutes.

For Plating:

Spread butter in the English muffing and sear in to a non-stick pan, add the Avocado spread on each muffing, add the poached egg and cover with the poblano cream on each egg, serve with the roasted potatoes on the side and enjoy.