With a 2-inch (5 cm) round cutter, cut 12 circles from each tortilla. Brush lightly with oil and bake in a 350 degree oven, until crisp around the edges, and still soft in the centre, about 5 minutes.
Slice avocados in half and remove pit and scoop out flesh. In food processor, place avocado, lime juice, salt, jalapeno and red onion. Process until smooth. Transfer to a bowl and stir in tomatoes. Reserve.
Lightly beat eggs in a bowl. Cook, mixing often, over medium heat eggs are set and no longer runny, about 2 minutes.
Place tortilla round on a plate. Top with 1 teaspoonful of guacamole and some scrambled eggs. Garnish with tomatoes, chives, and cilantro leaf.