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.