Chilaquiles

Method

1. Preheat the oven to 180°C and spread the cheese crisps in a single layer on a baking sheet, then bake for 8 minutes until deeply golden and firm.
2. Pour the salsa verde evenly over the baked cheese crisps and return the baking sheet to the oven for a further 10 minutes, allowing the crisps to absorb the sauce.
3. While the chilaquiles bake, fry the eggs in a pan over medium heat for approximately 3 to 4 minutes until the whites are set and the yolks remain slightly runny.
4. Halve and slice the avocado into thin wedges, ready to serve alongside the finished dish.
5. Remove the cheese crisps from the oven once the salsa verde has been fully absorbed and the edges begin to crisp again.
6. Divide the sauced cheese crisps among 4 plates, top each portion with a fried egg and avocado slices, then finish with a generous dollop of sour cream.