Brunch Time: Poached Eggs over Roasted Asparagus and Avo-Chile Sauce


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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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!


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?

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