To create an egg batter, add 6 EB eggs, chipotle juice, cumin, and milk in a mixing bowl and whip for 2-3 minutes.
Dip and soak bread sliced in batter until saturated. Then, place dipped toast slices onto a greased non-stick skillet and cook both sides.
In a separate skillet, scramble chorizo and 2 EB eggs together.
Stack scrambled chorizo and eggs and green chilis on top of the cooked bread slices.
Top off with cheese and let the cheese melt.
Finish with by drizzling the sandwich with salsa and sour cream.