Sauté chorizo over medium heat until cooked through and crumbled; set aside and keep warm. Meanwhile, place eggs in small pot and cover with cold water; bring to a boil over high heat and once boiling, immediately shut off and set a timer for 3 min for soft yolks, and up to 8 min if hard-boiled is preferred. When timer expires, plunge eggs into ice water to stop cooking. Peel eggs and set aside.
Cut bread into 1/4" thick slices (Market Bakery will do this for you upon request), and lightly toast 8 slices. Scoop out avocado and divide among toasted bread, smashing with a fork to edges of crust. Whisk olive oil and 2 T lime juice together, seasoning with a pinch of salt and pepper; drizzle over entire surface of avocado, which not only adds great flavor but also keeps the avocado bright. Combine Crema Mexicana with hot sauce and 1 T lime juice; taste and adjust flavor with a pinch of salt and pepper. Spoon 2 T of cream mixture over avocado, finishing with chorizo, halved eggs, crumbled cheese and sprouts. Serve immediately.
* To make this recipe gluten-free friendly, use gluten-free bread.
** Available in your Market Cheese Shop.