Instructions: Preheat the oven to 400 degrees. Mix the tomatillos, onions and oil and season with salt and pepper. Transfer onto a baking dish and roast for 15 to 20 minutes, until tomatillos become slightly soft and onions begin to turn translucent. Add the roasted garlic cloves and roast for an additional 3 minutes. Remove from the oven and allow to cool slightly. Wash and pick the cilantro and spinach well. In a blender place the roasted vegetables in a blender. Add the spinach, cilantro, vinegar and blend until smooth.

Season to taste with salt, pepper and chipotle puree. Add honey to adjust acidity.

Place pureed mixture in a medium size saucepan and heat for Chiliquiles.

Melt butter in a hot pan, add slightly beaten eggs and scramble.

To assemble the dish, lay one blue corn tortilla on each plate.

Place some grated cheese, a dollop of sour cream and an ounce of tomatillo sauce. Layer with another tortilla and repeat.

Top each with another tortilla and place the scrambled eggs on top with a little more sauce and the remaining cheese.

S: 4 servings

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