Grim's Chiles Rellenos

For breakfast I made a version of Chiles Rellenos that I have developed over the years. It is not in any sense authentic to any Mexican, Tex-Mex, or New Mexican tradition. Chiles Rellenos is one of the dishes I judge any such restaurant by, and I love the traditional version. For myself at home, however, I skip the egg batter to save carbohydrates and calories and instead put the eggs straight into the chiles (and more of them). I also replace the delicious Mexican cheese with cottage cheese for higher protein, and since I'm already well over the wall on substitutions, I replace the meat with Tennessee Pride hot sausage, the same sort I use for Southern biscuits and gravy (pride of Nashville, actually, the home of country music that I visited this weekend).

It's a simple recipe. Per serving: 

1 poblano pepper
1 egg
1/8th-ish cottage cheese
1 TBSP-ish sausage
Salt/spices to taste (see recipe)

The "-ish" in the recipe is because chiles vary in size, and you want to fill each one as pictured.

Wash and broil the chiles until very well blistered, turning once around midway in the process. Wrap in a wet towel (or paper towel) and place in a glass container (or plastic bag) to steam. Once they have steamed and cooled, scrape off the waxy skin, split them longways and scrape out at least some of the seeds and pith; no need to be perfect here. 

Place the sausage and cheese along each side to create a boat in the center for the egg. Crack the egg in the center. Those who don't love hot food can use a milder sausage than Tennessee Pride Hot, and simply salt the egg to taste. Those who, like myself, love hot food can use hot sausage, and 'salt' with a Creole mix or, if you want it authentic to me, Grim's Red Seasoning. When it's salty enough for you, it's seasoned correctly too. 

Bake at 400 degrees for about 20 minutes, depending on how set you want your eggs. If you like runny eggs, closer to 17 minutes depending on your altitude; if you want them set so they don't drip into your beard while you eat, 20 gets you a jammy egg at this altitude (about ~3,500 feet); 24 gets you fully cooked eggs. 

I topped this with a New Mexican Red Sauce, but that's not a special recipe of mine; that recipe is well known. Here's one that looks right to me if you don't happen to know it already.