1. Fry tortillas, in batches, in hot oil in a medium skillet 1 to 2 minutes on each side or until crisp. Top each tortilla evenly with shredded cheese. Keep warm.

2. Add water to a depth of 3 inches to a large Dutch oven. Bring to a boil; reduce heat, and maintain a light simmer. Add vinegar. Break 4 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Repeat procedure with remaining 4 eggs.

3. Top each warm tortilla with a poached egg, Chipotle Hollandaise Sauce, and 2 Tbsp. salsa. Garnish, if desired. Serve immediately.

1. Process 1/3 cup egg substitute, salt, and pepper in a blender or food processor on high 1 minute; reduce to low speed. With blender running, pour in melted butter in a slow, steady stream. Add minced cilantro, pureed chipotle peppers, and lime juice; process until smooth. Microwave sauce at HIGH 10 to 15 seconds before serving, if desired.

Note: Chipotle peppers in adobo sauce may be found in the international foods section of your supermarket or in Latin grocery stores.

Stir together first 4 ingredients in a large container; cover and chill at least 1 hour. Pour mixture through a fine wire-mesh strainer into a pitcher, discarding ginger. Add wine just before serving. Serve over ice. Garnish, if desired.