Breakfast Tostada

Step 1

Thaw avocado halves according to package instructions. Cut each avocado half into 5 slices.

Step 2

Heat the oil in a large skillet over medium-high heat, add the potatoes and sweet potatoes and cook for 6-8 minutes until lightly golden brown and cooked through. Add the pork and cook until heated through. Reserve warm.

Step 3

In the container of a blender, combine the egg yolks, mustard and lemon juice. Cover, and blend for about 5 seconds. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Pulse in green chiles and pepper until smooth. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Step 4

For each serving; place tostada shell on serving plate. Layer with 3 oz. of pico blend, another tostada shell, 6 oz. of potato mixture, 1 poached egg and sauce with 3-4 fl. oz. of green chile hollandaise. Garnish with 2 slices of avocado and a sprig of cilantro.