How to Make It
In a medium bowl, mix the tomatoes with the red onion, chopped cilantro and lime juice. Season with salt.
In a small nonstick skillet, melt the butter. Cook the eggs over moderate heat, stirring, until you just cooked through, about 3 minutes. Season with salt and pepper.
To serve, smear each corn tortilla with a heaping tablespoon of guacamole. Spoon in the scrambled eggs, then scatter the tomato salsa on top. Garnish with cilantro sprigs and lime wedges; serve.