Mexican Breakfast

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- 4 green onions, chopped
- 1 medium green bell pepper, chopped
- 1 tablespoon olive oil
- 1 cup chili sauce (not picante)
- 1 cup shredded Cheddar or Monterey Jack cheese
- 4 poached or fried eggs
- 4 poached tortillas
- 1 avocado, sliced

In a 12-inch skillet, saute the green onions and green bell pepper in the oil. Stir in the chili sauce and grated cheese. Place eggs on toasted tortillas, top with the cheese, and garnish with avocado.

Serve with refried beans, if desired.

Makes 4 servings.

Mexican Breakfast