To begin, lightly brush each corn tortilla with avocado oil. Heat a skillet over medium heat and place the tortillas in it. Cook them for about 30 seconds on each side, or until they are just golden brown. This will add a delicious flavor and make them more pliable for your masterpiece.

In a separate small saucepan, warm up the refried beans over low heat. Stir occasionally to keep them from sticking. You want them hot but not boiling. The warm beans act as a hearty base for the eggs.

Poaching eggs can sound tricky, but fear not! Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar, which helps keep the egg whites intact. Carefully crack the eggs into a small bowl, and one by one, slide them into the simmering water. Let them poach for about 3 to 4 minutes until the whites are set but the yolks remain runny. Remove them with a slotted spoon and set them aside.

Now comes the fun part. On a plate, stack warm corn tortillas. Spread a generous layer of refried beans over the tortillas. Next, place a poached egg on top of the beans.

Pour a generous scoop of Ranchero salsa over the egg and beans. Then, sprinkle smoked paprika, sea salt, and cracked black pepper for excellent flavor. Finish by adding slices of ripe avocado, fresh pico de gallo, cilantro leaves, jalapeño slices, and the crumbled Cotija cheese. Voilà, masterpiece achieved!