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.
Finely chop 1/4 onion, 1/2 jalapeno, and single garlic clove.
Cut the corn tortillas into thin strips approximately 1/4" wide.
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.
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.
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.
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.
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.)
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.