1 (7½ to 8 oz.) can taco sauce
1 ripe avocado, optional
¼ C. butter, divided
8 eggs
½ C. shredded Cheddar cheese
In large fry pan cook tortillas, one at a time, in oil over medium heat until hot but still soft, 1 to 2 minutes. Drain on absorbent paper and place on aluminum foil. When all tortillas are cooked, seal foil and keep tortillas warm in preheated 300° F. oven.
In small saucepan over low heat bring taco sauce to serving temperature. Keep warm. Halve, pit and peel avocado. Cut into 16 slices.
Heat 2 tablespoons butter in 10-inch fry pan until hot enough to sizzle a drop of water. Break and slip four of the eggs, one at a time, into fry pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over eggs to baste or turning eggs to cook both sides. Repeat with remaining butter and eggs. Season with salt and pepper.
On each tortilla, place 1 fried egg, 1 tablespoon taco sauce, 1 tablespoon cheese and 2 avocado slices, if desired. Serve hot.
