For the tomatillo salsa: Preheat your oven to 450 degrees F.
Lay out the tomatillos, red onion and jalapeno on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper then roast until slightly charred and softened, 10 minutes. Remove from the oven and let cool slightly. Pour into the bowl of a food processor and puree until relatively smooth. Add the cilantro and lime juice and adjust with salt.
For the scrambled eggs: Place a saute pan over medium heat. In the meantime, scramble your eggs in a bowl, being sure not to have any long strands of egg whites hanging off of your fork.
When the pan is hot, add the butter and swirl it around as it melts to coat the pan. Pour in your eggs and continue to scramble them in the pan so you have small curds. Season with salt and pepper and cook until the eggs are loose and still somewhat runny. Stir in the Mexican crema to stop the eggs from cooking further.
To serve: Build a taco by spooning some of the soft scrambled eggs on a tortilla. Top with more Mexican crema and the Tomatillo Salsa and cilantro.