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