Preheat your oven to 350°F (175°C). Cut corn tortillas into triangles and spread them on a baking sheet. Bake for 10–12 minutes until crispy.

In a medium saucepan, combine chicken broth, three-quarters of the salsa verde, and a splash of water. Bring to a gentle boil and cook for 2 minutes.

Reduce heat to low and stir in half of the shredded cheese. Stir for 1 minute until the sauce thickens slightly.

Layer the crispy tortilla chips in a cast iron skillet, pour the cheesy salsa mixture over, and top with remaining cheese. Bake at 325°F (160°C) for 8-9 minutes.

In a sauté pan, cook bacon over medium-high heat for 5-7 minutes until crispy. Use bacon grease to fry eggs for 3-4 minutes.

Once baked, sprinkle the crispy bacon on top, add fried eggs, garnish with remaining salsa, cilantro, and avocado. Serve hot.