Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce

Name: Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce
Ingredients: 8 tomatillos, washed and halved; 1 large red onion, peeled and quartered; 4 cloves garlic, coarsely chopped; 3 tablespoons canola oil, plus 3/4 cup; Salt and freshly ground black pepper; 2 teaspoons chipotle puree; 1/4 cup fresh lime juice; 1 cup spinach leaves, blanched; 3 tablespoons honey; 2 cups canola oil; 12 (6-inch) blue corn tortillas; Salt; 1 stick unsalted butter; 12 large eggs, lightly beaten; Salt and pepper; Sour cream; 1 cup grated white Cheddar; 2 tablespoons chopped cilantro leaves