Ingredients

serves 4

　　2 cups canola oil

　　12 (6-inch) blue corn tortillas

　　Kosher salt

　　8 tablespoons (1 stick) unsalted butter

　　12 large eggs, lightly beaten

　　Freshly ground black pepper

　　Roasted Tomatillo Sauce (recipe follows)

　　1/2 cup plus 4 teaspoons crema, crème fraîche, or sour cream

　　1 1/2 cups (6 ounces) grated white cheddar cheese

　　4 tablespoons chopped fresh cilantro leaves

　　

Roasted Tomatillo Sauce

12 tomatillos, peeled, rinsed, and halved

　　1 large red onion, quartered

　　4 cloves garlic

　　3/4 cup plus 3 tablespoons olive oil

　　Kosher salt and freshly ground black pepper

　　1 cup fresh spinach leaves

　　1 tablespoon pureed chipotle chile in adobo

　　1/4 cup fresh lime juice

　　3 tablespoons honey

　　

Step 1

Heat the oil in a medium saucepan over medium heat until it reaches 350°F on a deep-frying thermometer.

　　

Step 2

Fry the tortillas, one at a time, in the hot oil until just crispy, 20 to 30 seconds. Remove to a plate lined with paper towels and season lightly with salt.

　　

Step 3

Heat the butter in a large skillet over low heat. Add the eggs, and season with salt and pepper. Cook slowly, stirring constantly with a wooden spoon, until soft curds form.

　　

Step 4

To serve, ladle some of the tomatillo sauce into 4 shallow bowls and top each with a fried tortilla. Spread 1 tablespoon of the crema and a few tablespoons of the sauce evenly over each tortilla. Top each with some of the eggs and then 2 tablespoons of the cheddar cheese. Top with another tortilla, repeat, and then top with a final tortilla. Spoon the remaining eggs and cheese on top and garnish each serving with a tablespoon of the chopped cilantro leaves.

　　

Roasted Tomatillo Sauce

Step 5

Preheat the oven to 375°F.

　　

Step 6

In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.

　　

Step 7

Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.

　　

Step 8

Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the 3/4 cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.

　　Bobby Flay's Throwdown!