7. Stir in the ranchero sauce and grilled poblano pieces. Let the mixture simmer for about 5 minutes.

8. Cook each of the eggs in your preferred way.

9. Place the fried tortillas on warmed plates and top with a portion of the hash. Top each portion of hash with the cooked egg and spoon a little of the Hollandaise over the egg.

10. Sprinkle the chopped cilantro over each of the plates and serve hot.

Serves 4

Make this a dinner entrée. Use two fried corn tortillas per person and overlap

them on the plate. Spread the hash over both of the tortillas and add an extra

egg on top.