Mole Huevos Rancheros

Breakfast this morning was wonderful!
What could be better than warm tortillas, fried eggs, spicy salsa and Queso fresco cheese?
Well nothing in my book, wait, maybe winning the lottery would be better.
 Yeah right, like that would ever happen.
This is another extension of the left over turkey from my Turkey Mole that I previously posted. Remember I froze some of it?
OK, well maybe I froze a lot of it. There, I said it, are you satisfied?
This recipe has a deep rich flavor with a little kick. It is not an authentic recipe by any stretch of the imagination, I call this an old favorite done right.
Mole Huevos Rancheros
Adapted from Food Made Fast Slow Cooker by William Sonoma
4 cups with meat shredded Turkey Breast in Mole
6 tablespoons unsalted butter
8 corn or flour tortillas
8 eggs
1 cup Store bought or Homemade salsa
6 oz Queso fresco or Monterey jack cheese
salt and freshly ground pepper
Sour cream and sliced avocado optional
In a microwave, warm turkey and mole sauce in increments of 1 minute until hot.
 Brush each tortilla with butter on both sided and place in the skillet.  Over medium heat lightly toast two of the tortilla 2-3 minutes until crisp and brown. Place 2 tortillas on each plate.
After removing the tortillas from the skillet, carefully break two eggs into the pan and sprinkle with salt and pepper. Cook until the whites are opaque and the yolks are done to your liking, about 5 minutes for cooked but still runny yolks. As the eggs cook, baste them by spooning the butter in the pan over the top.
Spoon the warm turkey mole over the tortillas on each plate. Transfer two fried eggs to each plate.

Garnish the eggs with the cheese,