Huevos Rancheros Verdes

• 1/2 pound tomatillos, husked, rinsed
• 1 1/2 cups (packed) fresh cilantro leaves
• 3/4 cup diced peeled avocado
• 1/2 cup chopped onion
• 2 tablespoons fresh lime juice
• 4 teaspoons minced seeded serrano chilies
• 2 garlic cloves
• 1 teaspoon ground cumin
• 3 tablespoons (or more) butter
• 4 corn tortillas
• 8 large eggs
• 1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)

1. Cook tomatillos in large saucepan of simmering water until soft, about 20 minutes.
2. Drain.
3. Transfer tomatillos to blender; add 1 cup cilantro, avocado, onion, lime juice, chilies, garlic, and cumin; puree.
4. Season with salt and pepper.
5. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
6. Add 2 tortillas; cook about 1 minute per side.
7. Transfer to baking sheet.
8. Repeat with remaining tortillas, adding more butter to skillet as necessary.
9. Melt 1 tablespoon butter in same skillet over medium heat.
10. Crack 4 eggs into skillet.
11. Cover and cook eggs to desired doneness.
12. Sprinkle fried eggs with salt and pepper.
13. Using spatula, place 2 eggs on each of 2 fried tortillas.
14. Repeat with remaining eggs and 1 tablespoon butter.
15. Top eggs on each tortilla with 1/4 of sauce and 1/4 of cheese.
16. Using spatula, return 2 huevos rancheros to same skillet.
17. Cover and cook over medium heat until cheese melts, about 3 minutes.
18. Transfer to 2 plates.
19. Repeat with remaining huevos rancheros.
20. Sprinkle with 1/2 cup cilantro and serve.

cilantro, avocado, onion, lime juice, seeded serrano chilies, garlic, ground cumin, butter, corn tortillas, eggs, cheese

Taken from www.epicurious.com/recipes/food/views/huevos-rancheros-verdes-105295 (may not work)