8 6-inch Corn or Flour Tortillas
¼ Cup Olive Oil
4 Tbsp. Butter
8 Eggs
1 Cup Chilesquiles Signature Red
1 Cup Chilesquiles Roasted Green
¼ Cup Shredded Monterey Jack Cheese
½ Cup Freshly Chopped Cilantro
1 Medium Red Onion, thinly sliced
4 Lime Wedges
8 Tbsp. Guacamole

1.-Preheat oven at 400F.
2.-Gently brush the tortillas on both sides with olive oil. Place them in a baking tray: bake for 6 minutes or until lightly crispy.
3.- In two separate saucepans, heat both sauces. Reserve.
4.-In a large nonstick pan, melt 1 Tbsp. of butter and crack 2 eggs at a time. Cook 1-2 minutes or until desired doneness. Gently remove the pan; repeat process with the remaining butter and eggs.
5.-Place warm tortillas next to each other on the plates, and set one egg on each tortilla. Pour 6 Tbsp. of Signature Red on one egg and 6 Tbsp. of Roasted Green on the other. Sprinkle the eggs with grated cheese and cilantro. Garnish with sliced onion, lime wedges and guacamole.