In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, 1 minute.

Reduce heat to low, cover, and cook until tender, 3 to 4 minutes.

Add the beaten eggs, salt, and pepper.

Cook, stirring slowly to scramble, until the eggs are just set, about 1 to 2 minutes.

Add the tomato and avocado.

Stir gently to mix and remove the pan from the heat.

Prepare the green sauce.

Reserve off heat.

In a large nonstick skillet, heat the butter and oil over medium heat.

Add the eggs and salt and cook, stirring slowly to scramble, then push them into small mounds.

Cook until just set, about 2 to 3 minutes.

With a large spoon, transfer the mounds of scrambled eggs to a plate.

Pour the reserved green sauce into the same skillet and bring to a boil.

Reduce heat to low and carefully spoon the eggs into the sauce so that they keep their free-form mounded shapes.

Cook until heated through, about 1 minute.

Prepare the dried beef a day ahead.

Cover and refrigerate.

Bring to room temperature before using.

Heat the oil in a medium skillet.

Cook the onion and chile, stirring, until softened, 3 to 4 minutes.

Stir in the shredded beef, tomato, salt, and pepper.

Add the beaten eggs and cook, stirring to scramble, until just set, about 2 to 3 minutes or to desired doneness.

Divide the eggs among four serving plates.

Sprinkle with cilantro and cheese.

Prepare refried beans and refrigerate, if made ahead.

Heat the beans and keep warm in a 200° oven.

Prepare salsa, if using homemade.

Then, in a medium pan of boiling water, cook the potatoes until tender, about 4 minutes.

Drain and cool under running water.

Drain again and set aside.

Heat the butter and oil in a large nonstick skillet and cook the onion until softened, about 3 minutes.

Add the potatoes and cook until golden brown, about 5 minutes.

Stir in the ham.

Pour the beaten eggs into the skillet, and cook, stirring slowly until scrambled and just set, 3 to 4 minutes, or to desired doneness.

Season with salt and pepper.

Divide evenly among 4 plates with a portion of refried beans on the side.

Garnish with salsa.

Prepare the salsa, if using homemade.

Then, in a large nonstick skillet, heat the oil over medium heat and cook the meat, stirring, until brown and cooked through, about 4 minutes.

Add the onions, tomato, ½ teaspoon of the salt, and the pepper.

Cook, stirring, until the tomato juices are bubbling, about 3 to 4 minutes.

Reserve in the pan off heat.

In another skillet, heat the butter over medium heat until it foams.

Add the eggs and remaining salt.

Cook, stirring slowly, to scramble.

When the eggs begin to hold together, in about 2 to 3 minutes, transfer to the ground beef mixture.

Stir gently to combine.

Divide among 4 serving plates.

Drizzle each serving with a portion of sour cream and about 1 tablespoon of green salsa.

Bring a small pot of water to a boil and cook the green beans until tender, 6 to 8 minutes.

Drain well, season with salt, and set aside.

Heat the oil in a medium skillet over medium heat and cook the onion until softened, 3 to 4 minutes.

Add the chorizo, breaking it into pieces, and cook until brown and completely cooked.

Stir in the green beans.

Cook 1 minute.

Add the eggs.

Cook, stirring slowly, until scrambled and set, 2 to 3 minutes or to desired doneness.

Prepare sauce, if using homemade.

Then, heat a large nonstick skillet over medium heat.

Crumble the chorizo into the skillet and cook, stirring frequently, until brown and completely cooked, about 10 minutes.

Drain excess fat, if needed.

Add the onion and cook, stirring, until softened, about 4 minutes.

Stir in the eggs and cook, stirring slowly until scrambled and set, about 2 to 3 minutes, to desired doneness.

Stir in the cilantro.

Add salt, if needed.

Serve at once with salsa on the side or passed at the table.

Heat the butter or oil in a medium nonstick skillet over medium heat.

Sauté the onion, stirring, about 30 seconds.

Add the beaten eggs, and cook, stirring to scramble, until almost set, but still moist, about 1 minute.

Quickly, add the tomato, serrano chile, cilantro, and salt.

Cook, stirring slowly, until the eggs are set and the fresh ingredients are heated through, about 1 minute.

Preheat oven to 350°.

In a large skillet, heat the oil over medium heat.

Fry the vermicelli, stirring with two wooden spoons, until partially golden, about 2 minutes.

(Work quickly to prevent burning the pasta.

) Transfer the pasta to an ovenproof casserole dish.

In the same skillet, cook the onion until softened, about 3 minutes.

Add the tomatillos, garlic, oregano, and cumin.

Cook, stirring, 2 minutes.

Add the remaining ingredients, except the cheese, and bring to a boil.

Pour over the vermicelli in the casserole dish.

Gently press the pasta into the sauce to mix.

Cover with foil and bake 20 minutes.

Sprinkle with the cheese, and bake 5 more minutes, or until the cheese is melted.

Prepare the tomato sauce.

Reserve in the pan off heat.

In a nonstick skillet, heat 2 teaspoons of the oil and cook the onion, red pepper, chile, cumin, and oregano over medium-low heat until the vegetables are softened, about 5 minutes.

Transfer to a bowl and let cool.

Add the chicken, bread crumbs, milk, and salt.

Mix well with your hands and roll into 2-inch meatballs.

Wipe out the same skillet with paper towels, and heat 2 teaspoons of the oil over medium heat.

Cook the meatballs, turning, until barely brown (they will not be cooked through), about 4 minutes.

Reserve in the pan.

Preheat the oven to 350°.

Heat the remaining oil in a large skillet over medium heat.

Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes.

(Work quickly to prevent burning the pasta.

)

Transfer the vermicelli to an ovenproof casserole dish.

Pour the reserved tomato sauce over the vermicelli and gently press the pasta into the sauce.

Cover with foil and bake in preheated oven 15 minutes.

Remove the cover and arrange the meatballs on top of the pasta.

Bake, uncovered, an additional 15 minutes, or until the meatballs are completely cooked through.

Sprinkle with cilantro and serve.