Breakfast Tostadas with Tomatillo Sauce

BOIL tomatillos in a medium saucepan with enough water to cover for about 10 minutes or until tomatillo skins begin to peel. Remove from heat; drain. Let cool.

COMBINE tomatillos, poblano chile, yogurt, cilantro, evaporated milk and bouillon in a blender; cover. Blend until smooth. Set aside; cover until ready to serve.

COMBINE eggs, salt and pepper in a small bowl. Whisk until combined.

HEAT oil in a medium skillet over medium heat.

POUR in eggs; fold occasionally with spatula for about 2 minutes or until cooked. Do not overcook. Set aside.

COMBINE onion, tomato, serrano chile and cheese in a small bowl. Set aside.

SPREAD 2 tablespoons refried beans on each tostada; top with eggs and onion/tomato mixture. Dizzle with about 2 tablespoons sauce. Refrigerate any remaining sauce.