Ingredients:

White vinegar, for poaching eggs
Drizzle of canola oil
1 pound venison sausage
5 eggs
5 corn tortillas
Guacamole
Sour cream

Directions:

Bring a large pot of water with a splash of white vinegar to a gentle boil for poaching the eggs.
Warm up a pan over medium-low to medium heat with a drizzle of canola oil.
Form venison sausage into generous patties (I get 5 patties out of one pound).
Cook venison sausage on each side until cooked through.
Just before venison sausage is done, poach your eggs in the large pot of water (if you need instructions on how to poach eggs check out this link).
I poach the eggs until just barely done as the runny yolk is crucial to not having a dry tortilla.
While eggs are poaching, warm corn tortillas by placing five tortillas on a plate and covering them with a damp paper towel and microwaving on high for 30 seconds.
On each plate simply layer one of each: corn tortilla, venison sausage, poached egg, dollop of guacamole and dollop of sour cream.

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