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Green Chile Egg Scramble

  • 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
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.
Kitchen tools you'll need: Skillets
Note: These eggs are terrific served with warm corn or flour tortillas and your favorite salsa. Tex-Mex Recipes Read our article Hot Holiday Appetizers.
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