Preheat the oven to 350°F (175°C). Cut the tortillas into triangles and arrange them in a single layer on a baking sheet. Bake for 10-12 minutes until golden brown and crispy.

In a medium saucepan, combine chicken broth, 3/4 of the salsa verde, and a splash of water. Bring to a gentle boil over medium heat for about 2 minutes. Stir in half of the shredded cheese until melted and slightly thickened.

Lower the oven temperature to 325°F (160°C). Transfer tortilla chips to a large skillet and pour the salsa mixture over them. Top with remaining cheese and return to the oven.

Bake for 8-9 minutes until cheese is bubbling and slightly browned.

Cook the bacon in a separate pan until crispy, then set aside. Fry eggs in the bacon grease until whites are set but yolks remain runny.

Assemble by sprinkling crispy bacon over chilaquiles, placing fried eggs on top, and garnishing with cilantro and avocado.