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Mexican Huevos + oo’mämē

by oo’mämē Kitchen |

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 Infusion.  Do NOT look back. You too have been transported. Buen provecho!

 

Mexican Huevos + oo’mämē

Must Have

Jar of oo’mämē Mexican Chile Infusion

oo’mämē Mexican Chile Infusion

 

Consider Including

Corn chips – get creative with color and shapes

Diced tomatoes

Baked or refried beans, warmed

Diced avocado

Chopped cilantro

Poached eggs

 

How To

Layer all ingredients, topping with poached eggs.

Spoon oo’mämē Mexican Chile Infusion over the eggs.

Variations include frying your eggs in the oo’mämē infused oil.

Dig in!

 

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