"uptown Cowboy Brunch"

2 large baking potatoes cut into 1/8" x 1/8" x 3" size sticks, wash, dry and then fry in extra virgin olive oil skillet until very crisp. Vigorously whisk 4 egg yolks, 1 tablespoon of lemon juice and 1 stick of butter together in a stainless steel bowl until the mixture thickens. Place the bowl over a saucepan containing boiling water (or use a double boiler). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Remove from heat, add 1 teaspoon chipotle pepper and 1 teaspoon of Dijon mustard, 1 teaspoon of brown sugar and blend until fluffy. Cover this hollandaise sauce and place in a warm spot until ready to use. 2 fillet meion steaks rubbed with extra virgin olive oil and grill seasonings or salt and pepper; grill or pan fry (searing quickly and then turning down to medium heat until desired level of done) and shaved into ?" slices. Take 4 flour burrito tortillas and grill or pan fry until warm and limber. Coat fry pan with Olive oil. Plate separately. Scramble 4 eggs and set aside. Spread a layer of fresh baby spinach leaves over each or the tortillas. Add a layer of a hand full of potato sticks to each tortilla Add 1 table spoons of scrambled eggs on top of the potato sticks to each serving. Add 2 table spoons of feta cheese to each serving. Add 3-5 strips of steak on top of the feta cheese to each serving. Drizzle 2-3 tablespoon of hollandaise sauce over all this and fold each into a one ended open pouch and pin with a tooth pick (add a few drops of hot sauce to taste if you're a cowboy or cowgirl).