Instructions:

Sour Cream-Lime “Hollandaise”:

1. In a small bowl, stir together sour cream, mayonnaise, lime juice, cilantro, mustard, lime zest, salt, cumin and cayenne until blended; set aside.

Tostadas :

1. Preheat broiler. Pour enough oil into small skillet to come 1/2 – inch (1 cm) up the side; heat over medium heat. Working in batches, fry corn tortillas for 2 to
   3 minutes or until golden brown and crisp; drain on paper towel –lined tray.
2. In large skillet set over medium heat, cook chorizo for 8 to 10 minutes or until cooked through and browned.
3. Spread refried beans evenly over each tortilla. Top with chorizo, poached egg and cheese slice. Transfer to baking tray; broil for 1 to 2 minutes or just until cheese is melted. Spoon Sour Cream – Lime “Hollandaise” over top just before serving.

Tips:

• For poached eggs, fill sauce pan with enough water to come 3 inches (8cm) up side; heat to gentle simmer. Stir in 2 tsp (10 mL) vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water,gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon. Drain well on paper towel.
• Garnish with pickled or fresh sliced jalapeño peppers if desired.
• For quicker preparation, use store-bought tostadas