To poach eggs, bring water to a boil in small skillet over high heat; reduce heat to medium-low and maintain a simmer. Gently break eggs into water, being careful not to break yolks. Cover and simmer 5 minutes or until desired firmness.
Meanwhile, place bean dip in small microwave-safe bowl or small saucepan. Microwave bean dip on HIGH (100% power) 2 to 3 minutes or heat over medium heat until warm. To serve, spread 1/4 cup warm bean dip in center of serving plate; top with 1 poached egg and 2 tablespoons salsa. Arrange 10 tortilla chips around egg. Dollop with 1 tablespoon sour cream and sprinkle with 1/2 teaspoon chopped cilantro. Repeat with remaining ingredients. Garnish with cilantro sprigs, if desired.
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