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Moore’s Brunch Goals

Brunch is the best of both worlds – breakfast and lunch. From trendy dishes, like avocado toast, to DIY beverage bars, everyone loves the big, delicious brunch. Instead of meeting your squad at your usual spot for brunch, invite them over and serve up these spicy recipes made with #mooreflavor. Talk about #brunchgoals. 
With Moore’s Bloody Mary and Tomatillo Bloody Mary recipes, you can set up your own bloody mary bar in your kitchen. Pre-make the mixes and let your guests pick their own garnishments. Don’t forget to stock the bar with Moore’s NEW Hot Sauces! 
Moore’s Spicy Habanero Wing & Hot Sauce brings flavor and a spicy kick to these recipes for Hot & Spicy California Eggs Benedict and Kickin’ Avocado Toast. These dishes paired with a DIY bloody mary bar are sure to impress your guests—who knows they may even inspire an Instagram shoutout!
Ingredients: iStock-1290069747.jpg
3 large egg yolks
½ cup unsalted butter, melted
1 tablespoon lime juice, warmed
Salt & pepper to taste
4 whole eggs, poached
2 English muffins, toasted
1 tomato, thinly sliced
2 avocados, sliced
1 tablespoon Moore’s Spicy Habanero Wing & Hot Sauce
  1. In a double boiler (or heatproof bowl over a saucepan of simmering water set on medium heat) whisk the eggs with 1 tsp. water.  Continue whisking until the mixture lightens in color.  You may have to occasionally remove the bowl from the heat in order to not scramble the eggs.
  2. Once the mixture has lightened and thickened slightly, drizzle in the melted butter (warm, but not hot).  You may not need the entire amount.  Continuously whisk the mixture until it is slightly less thick than mayonnaise.
  3. Make sure the mixture reaches 160 degrees.  Remove from heat.
  4. Whisk in the warm lime juice, salt and pepper. Serve warm.
To Assemble Eggs Benedict:
1.      Slice the toasted English muffin in half and top with avocado, tomato and poached egg
2.      Lightly drizzle hollandaise sauce over top
3.      Finish with a drizzle of Moore’s Spicy Habanero Wing & Hot Sauce
1 tsp Horseradish
1/2 teaspoon Siracha
1 teaspoon Moore's Original Marinade
1 teaspoon black pepper
1 teaspoon celery salt
6 oz clamato/tomato juice
2 oz vodka
cucumber slices, beef jerky, pickled okra and green beans to garnish, optional
  1. Combine all ingredients except garnish.
  2. Shake over ice.
  3. Add desired garnishes and serve.
2 slices oatmeal bread, toastediStock-908313332-(1).jpg
Garden & herb cream cheese 
1 avocado, mashed
1 tomato, thinly sliced
2 eggs, over easy
1 tablespoon Moore’s Spicy Habanero Wing & Hot Sauce
Sunflower seeds
  1. Peel and remove seed from avocado
  2. In a bowl, mash avocado but keeping it chunky
  3. Spread cream cheese on toasted bread
  4. Top with tomato, avocado spread and over easy egg
  5. Drizzle Moore’s Spicy Habanero Wing & Hot Sauce over egg
  6. Sprinkle on sunflower seeds and enjoy!
2 lbs. tomatillos, husked, washed and cored
2 garlic cloves, peeled
1 cucumber, peeled, seeded and rough chopped
3 Tbsp. to 1/4 cup Jalapeño Hot Sauce
2 celery stalks, rough chopped
1 shallot, peeled and rough chopped
1/3 cup lime juice
1 cup cilantro leaves
1 Tbsp. prepared horseradish
Garnishes: Picked okra, celery and lime wedge
  1. Combine first 9 ingredients in a blender and process until smooth. (Can be made up to 2 days ahead; store refrigerated; stir before using.) 
  2. To make drink, dip edge of a tall glass in Jalapeño Hot Sauce, then dip the glass rim in salt. Fill glass with ice. Add desired amount of vodka to glass, then top with tomatillo mixture; stir to combine. Garnish, if desired.
Slow Cooker Huevos Rancheros
1 pound sausage meat
1 red bell pepper, diced
1 green bell pepper, diced
1 can tomatoes, diced
1/2 cup onion, chopped
1/2 cup jalapeños, sliced
1 1/2 Tbsp. cumin
1/4 Tbsp. cayenne pepper
3 Tbsp. Moore's Harissa Hot Sauce
1 can tomato sauce
1 can black beans
1 pack of mini tortillas
2 cups shredded pepper jack cheese
4 eggs

  1. In a saucepan, cook sausage, peppers, tomatoes, onions and jalapeños until the meat is almost done and the vegetables are softened.
  2. Add in cumin, cayenne pepper and Moore's Harissa Hot Sauce, and let simmer.
  3. Add tomato sauce and black beans to the saucepan and bring to a boil.
  4. Grease your slow cooker well with butter or non-stick spray.
  5. Cover the bottom of the slow cooker in tortillas.
  6. Alternate layers of cheese, sauce and tortillas until the slow cooker is full.
  7. Set the cooker on high for 4 hours.
  8. When you're ready to serve, fry eggs separately and serve on top.