Step 1

Start by rinsing and de-stemming the tomatillos.  Add them to a baking sheet along with 4 slices of bacon.  Cook in a 400F oven for 20 minutes.  I line the baking sheet with parchment paper for easy clean-up.

Step 2

Finely chop 1/4 onion, 1/2 jalapeno, and single garlic clove.

Step 3

Cut the corn tortillas into thin strips approximately 1/4" wide.

Step 4

Heat up a skillet over medium-high heat.  Add 2 tablespoons of oil and a single tablespoon of butter.  When the oil is hot add the tortillas strips and cook until they are crispy and brown, stirring regularly, approx. 5-7 minutes.  I usually add a pinch of salt here too.

Step 5

Add the onion and jalapeno to the pan and saute until they are softened.  (You can add a glug of oil to cook the onion and jalapeno if you need to.)  Add the minced garlic and cook briefly, 30 seconds or so.   Turn the heat down to medium-low.

Step 6

Whisk together 6 eggs and add them to the pan along with 1/2 teaspoon of salt and some freshly cracked black pepper.  Stir regularly as the eggs cook over medium-low heat.

Step 7

Meanwhile, add the roasted tomatillos to a blender along with 1/2 onion, 2 jalapenos, 10-12 sprigs cilantro, and a single garlic clove.  Combine well and take a taste.  I rarely add salt to this Salsa Verde but you can add a pinch if you think it needs it.   Note:  2 jalapenos creates some real zip so feel free to dial back on the jalapenos if you want a milder version.

Step 8

When the eggs are just about done, add the cooked, chopped bacon and 1/2 cup shredded cheese.  Combine well and take a final taste for seasoning.  (Note:  if you're not using bacon you might need to add a pinch of salt.)

Step 9

Garnish with chopped cilantro and serve immediately next to a bowl of your freshly made Salsa Verde so people can add a few spoonfuls at a time.