These eggs are terrific served with warm corn or flour tortillas and your favorite salsa.
Ingredients
- 2 medium Haas avocados, peeled and roughly chopped
- 1 tablespoon fresh lemon juice
- 3 tablespoons butter
- 1 small onion, finely chopped
- 6 large green chiles, chopped
- 5 large eggs, lightly beaten
- 1 Salt and black pepper, to taste
- 2 tablespoons minced cilantro (optional) fresh cilantro, minced
Instructions
- Sprinkle the lemon juice on the chopped avocados and cover with plastic wrap. Set aside.
- Melt the butter in a large skillet over medium heat. Sauté the onion until clear — not browned. Add the chopped avocados and sauté for 2 minutes.
- Add the chopped chiles and sauté for 2 more minutes.
- Add the eggs and scramble until done to your liking. Salt and pepper as desired. Sprinkle with cilantro, if desired.
- Makes 4 servings.
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