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1
Preheat oven to 375 degrees F. Rub oil on tomatillos, onion and garlic with 3 tablespoons of oil and season with salt and pepper.
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2
Place in a roasting pan and roast until soft and golden brown about 20 to 25 minutes.
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3
Place tomatillos, onions, garlic, chipotle, lime juice and spinach in a food processor and blend until smooth.
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4
With the motor running, slowly add the 3/4 cup olive oil and season with honey and salt and pepper.
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5
Keep warm in a bain marie.
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6
Fried Blue Corn Tortillas:
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7
Heat canola oil in a medium saucepan to 365 degrees F. Fry tortillas, 1 at a time, until crispy.
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8
Remove to a plate lined with paper towels and season lightly with salt.
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9
Soft scrambled eggs:
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10
Heat the butter over low heat in a large skillet.
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11
Add the eggs, season with salt and pepper, to taste, and cook slowly until soft curds form.
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12
Assembly:
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13
Place a teaspoon of sour cream in 4 large shallow bowls to secure the tortillas.
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14
Place a fried tortilla on top of each dab of sour cream.
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15
Place some of the eggs and Cheddar on each tortilla and top with another tortilla, repeat and top with another tortilla.
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16
Top the tortilla with the remaining eggs and cheese and ladle the warm tomatillo sauce over.
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17
Garnish with chopped cilantro.
