Eggs with Avocado Sauce (Huevos con Salsa de Aguacates)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons minced onion 2 tablespoons butter 1 canned green chile, seeded and minced
1 tablespoon flour 1/2 cup milk 8 hot hard-cooked eggs
2 avocados, peeled and seeded salt to taste



1 Cook onion in butter until limp; add chile, flour, and milk. Cook until thick (this can be done ahead of time). Peel eggs; keep them warm in hot water while you complete the sauce.
2 Press the avocados through a wire strainer, or whirl smooth in a blender. Stir into the hot milk sauce, season with salt to taste, and pour over the hot drained eggs.

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