Fried Egg Sandwich with Chorizo and Poblano *

1/2 cup sour cream
1 Tbsp minced chipotle in adobo
2 tsp olive oil
4 oz chorizo, removed from casing
1 poblano chile, cored, seeded and cut into 2 inch long strips
1/2 white onion, sliced into strips or thin rings
Coarse salt and freshly ground black pepper
2 large eggs
2 brioche style hamburger buns
1/2 avocado, pitted and thinly sliced

Stir together sour cream and chipotle.  Heat 1 tsp oil in large skillet.  Add chorizo and cook, stirring occasionally and breaking up into bite size pieces, until just cooked through and browned.  Transfer to a paper towel lined plate, leaving as much fat in pan as possible.  Add poblano and onion to skillet; season with salt.  .  Cook, stirring occasionally, until golden brown and beginning to soften, about 7-8 minutes.  Transfer to a plate. Wipe skillet clean and return to medium heat.  Add 1 tsp oil.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread chipotle cream onto buns.  Divide chorizo, poblano, and onion between rolls.  Top with eggs and avocado. 

Serves 2