Ingredients for Taos Eggs
- 2 cloves minced garlic
- 1/2 cup chopped onion
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups warm milk
- 4 ounces chopped green chiles
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 8 large eggs
- 2 ripe avocados, mashed
- 8 small flour tortillas
- 1 cup shredded cheddar cheese
- Sour cream, for garnish
- Chopped tomatoes, for garnish
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How to Make Taos Eggs
- Preheat oven to 350°F (175°C).
- In a large skillet, sauté 2 cloves minced garlic, 1/2 cup chopped onion, and 2 tablespoons butter over medium heat until softened (about 5 minutes).
- Gradually whisk in 1/4 cup all-purpose flour until smooth.
- Slowly whisk in 2 cups heated milk until the sauce thickens (about 5 minutes).
- Stir in 4 ounces chopped green chiles, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Remove from heat and set the sauce aside.
- In a medium bowl, mash 2 ripe avocados with a fork.
- In a large skillet, scramble 8 large eggs until just set. Season with salt and pepper to taste.
- Lay out 8 small flour tortillas.
- Spoon 2 tablespoons of the green chile sauce onto each tortilla, followed by 1/8 of the scrambled eggs and 1/8 of the mashed avocado.
- Roll up each tortilla tightly and place seam-side down in a greased 13x9 inch baking dish.
- Pour the remaining green chile sauce evenly over the rolled tortillas.
- Sprinkle 1 cup shredded cheddar cheese over the top.
- Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.
- Garnish with sour cream and chopped tomatoes before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
19g
Fat
104g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Breakfast Casseroles Eggs Dairy Vegetables American Southwestern United States Tex Mex Oven Vegetarian Cheese Eggs Dietary Spicy Low Carb Low In Something Brunch Taste Mood Equipment Presentation Served Hot
