Back home to our #BrunchItOnSundays this morning hubby requested something “Eggy and spicy”! Seeing I still have green chile in my fridge, I didn’t think twice!
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Today’s brunch:
?Soft poached eggs (4 minute poach)
?Lox and crispy bacon
?Roasted Asparagus.
?Spicy green chile avocado cilantro sauce.
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HOW
Preheat oven to 425F.
Roast asparagus with EVOO drizzle, Salt and pepper to taste for about 10-12 minutes.
Arrange lox over asparagus (or toast if you prefer).
Boil water in a sauce pan with 1 tbsp of vinegar. Once cooking, crack eggs in water, remove from heat and cover pan. Let its it for 4 minutes. Scoop them up with a slotted spoon when set, place atop the lox.
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For the sauce, blend this:
1 avocado
2-3 roasted green chiles (depending on the
level of heat you seek
Juice of 1/2 lime
Bunch of cilantro
Salt and pepper to taste
1/4 cup water or less (enough to liquify)
Optional: 2 tbsp shredded Mexican cheese
After blending, heat up sauce to a simmer for a few minutes so the flavors are well incorporated. Drizzle over anything! Goes great with eggs, clearly!
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Excuse me while I go enjoy the #YolkPorn! I will give you the #GreenChileSauce recipe on my Facebook page: The Colorful Foodie.
This smells amazing!
Xoxo, Ana?
Count Colors, Not Calories!?
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