Step 1Place tomatillos, chiles and garlic in baking dish and roast at 425 degrees until tender, about 30 minutes.
Step 2Puree roasted tomatillos, chiles and garlic in blender or food processor with onion, cilantro and salt. Makes 2 cups.
Step 1Heat oil in large skillet over medium-high heat. Pour in Salsa Verde and bring to boil.
Step 2Beat eggs in bowl and add to skillet. Cook over medium heat until eggs are softly scrambled, about 5 minutes.
Step 3Divide among 4 dishes and spoon caviar on top center of scrambled eggs. Season with salt to taste. Serve with corn or flour tortillas.