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
  1. Sprinkle the lemon juice on the chopped avocados and cover with plastic wrap. Set aside.
  2. 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.
  3. Add the chopped chiles and sauté for 2 more minutes.
  4. Add the eggs and scramble until done to your liking. Salt and pepper as desired. Sprinkle with cilantro, if desired.
  5. Makes 4 servings.

Note: These eggs are terrific served with warm corn or flour tortillas and your favorite salsa.

Kitchen tools you'll need for Green Chile Egg Scramble:
Mixing Bowls, Skillet

Ready in: 18 Min

Recipe editor Patricia Mitchell