If you ask our founder Mark, there is no better way to use oo’mämē than on poached eggs. He gets a bit misty-eyed just at the thought. Okay – let’s just call that transported. You’ll be hard-pressed to disagree. This breakfast/brunch staple turns basic to BAM! Mic drop! An already delicious dish of chips, poached eggs, and other huevos accoutrement gets the easy pass to flavor town.

Normally this is a restaurant quality brunch dish. But with oo’mämē you can easily make this dish at home. Gang’s all here: layer all your favorite Mexican ingredients…. chips, tomatoes, avocados, frijoles, huevos, cilantro and then…because you can…spoon on some Mexican oo’mämē Chile Crisp.  Do NOT look back. You too have been transported. Buen provecho!

Mexican Huevos + oo’mämē

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Brunch, Mains

An already delicious dish of chips, poached eggs, and other huevos accoutrement gets the easy pass to flavor town with one spoonful of oo’mämē Mexican Chile Crisp.

Author:

oo’mämē Kitchen

Ingredients

• oo’mämē Mexican Chile Crisp

• Corn chips – get creative with color and shapes

• Diced tomatoes

• Baked or refried beans, warmed

• Diced avocado

• Chopped cilantro

• Poached eggs

Directions

1. Layer all ingredients, topping with poached eggs.

2. Spoon oo’mämē Mexican Chile Crisp over the eggs.

3. Dig in!

Recipe Note

For a variation, fry your eggs in the oo’mämē infused oil.