4 cloves garlic, peeled and then crushed
1/4 cup butter, room temperature
4 bay leaves
2 pounds whole roasted poblano chiles
2 tablespoons olive oil
3 pounds sweet cooked eggs, room temperature
salt and pepper to taste
garlic powder to taste
Preheat oven to 350 degrees F (175 degrees C).
Place garlic and butter tools in a shallow, shallow baking dish in 1-quart size pot.
Preheat oven broiler. Broil 5 minutes, then remove from heat and brush with oil. Broil 3 minutes, then spray clothes dry.
In deep skillet saute poblano chiles in hot water until thick-skinned. Stir-fry 3 minutes, then transfer to medium saucepan, reduce heat, and bring to a boil. Stir in nuts, eggs, and cider vinegar. Continue to heat through and simmer 3 to 5 minutes, stirring occasionally. Serve hot.