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1
Heat the oil in a medium saucepan over medium heat until it reaches 350F on a deep-frying thermometer.
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2
Fry the tortillas, one at a time, in the hot oil until just crispy, 20 to 30 seconds.
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3
Remove to a plate lined with paper towels and season lightly with salt.
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4
Heat the butter in a large skillet over low heat.
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5
Add the eggs, and season with salt and pepper.
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6
Cook slowly, stirring constantly with a wooden spoon, until soft curds form.
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7
To serve, ladle some of the tomatillo sauce into 4 shallow bowls and top each with a fried tortilla.
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8
Spread 1 tablespoon of the crema and a few tablespoons of the sauce evenly over each tortilla.
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9
Top each with some of the eggs and then 2 tablespoons of the cheddar cheese.
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10
Top with another tortilla, repeat, and then top with a final tortilla.
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11
Spoon the remaining eggs and cheese on top and garnish each serving with a tablespoon of the chopped cilantro leaves.
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12
Preheat the oven to 375F.
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13
In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper.
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14
Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.
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15
Meanwhile, bring a medium pot of salted water to a boil.
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16
Set up an ice bath in a medium bowl.
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17
Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water.
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18
Drain the spinach well and squeeze out the excess water between your hands.
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19
Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach.
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20
Process until smooth.
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21
With the motor running, slowly add the 3/4 cup olive oil until emulsified.
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22
Season with the honey and salt and pepper to taste.
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23
Serve warm.
