Breakfast Tostada

• 6 fried blue corn tortilla
• eggs- any style
• butter for pan
• 1 recipe of green chili sauce
• 1 recipe black bean relish
• 1 recipe jalapeno crema
• cilantro garnish
• 10 tomatillos (medium size)
• 1/2 cup red onion, rough chop
• 1 poblano, stemmed, seeded, rough chopped
• 6 garlic cloves
• 1 jalapeno, stemmed, seeded, chopped
• 1 bunch of cilantro
• 1 teaspoon honey
• 2 tablespoon lime juice
• cholula green chile hot sauce (to taste)
• 1 can black beans, drained and rinsed
• 1 cup tomatoes, small diced
• 1/2 cup scallions, sliced
• 2 tablespoon lime juice
• 2 tablespoon olive oil
• salt, to taste
• pepper, to taste
• cholula chipotle hot sauce, to taste
• 1/2 cup crème fraiche
• cholula green chile hot sauce, to taste
• salt, to taste

1. Frying Blue Corn Tortilla:
2. Fry at 350 for 1-2 minutes, or until the tortilla is crispy. A good sign of a crispy tortillas is when all the bubbles have dissipated, indicating all the moisture from the tortilla is gone, leaving a crispy result.
3. Place all ingredients into a roasting pan, toss with canola oil, salt, pepper. Roast at 400 for about 2 minutes or until tender. Remove from pan into blender and blend with one bunch of cilantro, honey and hot sauce to make as spicy as you like.
4. Mix all ingredients together using the hot sauce to achieve smoky heat.
5. Mix all ingredients together using hot sauce to achieve desired heat and flavor. Make eggs any style. Cook in butter. Layer each layer of the crispy tortillas with the green Chile sauce. Top with eggs any style, black bean relish, Crema and garnish with cilantro sprig.