From: Green Street Restaurant, Pasadena, CA. Yield: 12 servings.
12 sandwich-sized English muffins, toasted
24 extra-large eggs
8 Tbsp. butter
18 oz. roasted green chiles, julienne sliced
12 oz. grilled red onion slices
6 large fresh Hass Avocados* peeled and sliced in half
12 1-oz. slices Monterey Jack cheese
24 oz. roasted tomato salsa
Toast an English muffin and place on oven-proof platter, open face up side by side. Scramble two eggs and saute with 2 tsp. butter. Place on top of English muffin halves. Top with 1½ oz. green chiles. Top with 1 oz. grilled red onion slices. Slice one half avocado end-to-end and place over entire length of sandwich. Top with 1 oz. Monterey Jack cheese and melt in a salamander or oven. Serve with 2 oz. roasted tomato salsa.
*Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados, adjust quantity accordingly.