Heat the canola oil in a medium saucepan over medium heat until it reaches 350F.

Fry tortillas individually until crispy, about 20-30 seconds each.

Remove tortillas to a plate lined with paper towels and season with salt.

Heat butter in a large skillet over low heat.

Add eggs and season with salt and pepper.

Cook eggs slowly, stirring constantly, until soft curds form.

Preheat oven to 375F.

In a small roasting pan, toss tomatillos, onion, and garlic with 3 tablespoons olive oil and season with salt and pepper.

Roast vegetables until soft and golden brown, about 20-25 minutes.

Bring a pot of salted water to a boil.

Prepare an ice bath.

Blanch spinach in boiling water for 30 seconds, then transfer to the ice bath.

Drain spinach and squeeze out excess water.

Transfer roasted tomatillos, onion, and garlic to a food processor.

Add chipotle, lime juice, and spinach to the food processor.

Process until smooth.

With the motor running, slowly add 3/4 cup olive oil until emulsified.

Season the tomatillo sauce with honey, salt, and pepper to taste.

Ladle tomatillo sauce into shallow bowls.

Top each with a fried tortilla.

Spread crema and tomatillo sauce evenly over each tortilla.

Top each tortilla with scrambled eggs and cheddar cheese.

Repeat layering with tortillas, crema, sauce, eggs, and cheese.

Spoon remaining eggs and cheese on top and garnish with cilantro.

Serve warm.