Egg Linguini with Avocado Sauce

Total time: 30 minutes
    A spring  update on the 'Egg Noodles with Prosciutto', these noodles are dressed with a light, warm avocado sauce.  Garnish with a few cherry tomatoes to add color.

 Ingredients:

• Noodles:
• 3 eggs
• 2 1/4 tsp flour
• 4 1/2 tsp milk
• 1 tsp oil
• Sauce:
• 1 avocado 
• 1/3 cup (3oz, 90ml) chicken stock
• 1 tbs lemon juice
• 2 tbs Greek or plain yogurt
• Garnish, optional
• 2 - 4 cherry tomatoes

 Instructions:

• Sauce:
• Cut avocado and remove pit (see techniques).
• Scoop it out of the shell and put it into a blender. 
• Add chicken stock, lemon juice and purée until smooth. 
• Pour it into a small saucepan and gently heat until just warm. 
• Stir in yogurt, keep barely warm until needed.
• Noodles: 
• Put eggs in medium bowl and whisk well. 
• Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition.  Try to avoid lumps. 
• Add the milk  and whisk well. 
• Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. 
• Add 1/3rd of the egg mixture, tilting pan to cover well.  Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. 
• With a spatula, carefully turn and cook on the other side for 30 seconds. 
• Remove to a plate.  Do not keep warm. 
• Repeat twice more. 
• When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/4" (.6cm) strips. 
• Divide strips in half.  Arrange on plates, spoon sauce over, garnish and serve.