Mince the yellow onion.

Sauté the minced onion in a pan with oil until softened.

Add chipotle peppers in adobo sauce (1-2 tbsp) to the pan.

Mix well and cook for another minute.

Make an indentation in the center of the mixture.

Add a touch of oil (if dry) and 1/2 tsp of flour.

Mix until a roux forms.

Add cream, whole milk, 2% or skim milk (or any combination) and stir until thickened.

Add more liquid if needed.

Separate egg whites and yolk carefully, without breaking the yolk.

Season egg whites with salt.

Beat egg whites until stiff and glossy.

In an oiled non-stick pan, place a dollop of egg whites.

Cook until hard, flip, and repeat.

Set cooked egg whites aside.

Cook the egg yolk to your preference (e.g., runny, over easy).