Place a large skillet (9-inch plus) with a lid* over medium-heat. Warm the corn tortillas in the pan, while it comes up to temperature. Remove the tortillas and add the butter.

Sunny & a bit runny eggs:
Crack the eggs in and lay in the butter. Season with a bit of salt and pepper. Sprinkle on the cheese and top with the baby spinach leaves and corn tortillas. Reduce the heat to medium-low. Cover with a lid and heat for 1-2 minutes until the yolks are set the way you like. Using a spatula, fold the tortillas around each eggs and scoop onto your plate. Top with salsa.

Scrambled Eggs:
If you prefer scrambled eggs, just scramble the eggs, salt & pepper, spinach, and cheese in the pan over medium-low heat instead of covering with a lid. Scoop the eggs into the corn tortillas. Top with salsa and enjoy.

*If you don’t have a lid for your pan a thin baking sheet is a great substitute.