Chorizo and roasted poblano omelets with roasted tomato serrano sauce

Gather and wash flat leaf parsley, round chives, garlic chives, cilantro and basil; chop to mix into the eggs.

Cook the chorizo, out of its casing, in a skillet over medium heat with no added fat, stirring occasionally.

Roast a couple of poblanos on a pepper roaster over the back burner.

Finely chop two garlic cloves and two serrano peppers; soften them in a little oil in a pot over medium heat about a minute, until they begin to brown.

Pulse the canned roasted tomatoes in a blender to a coarse puree and add to the pot; cook until reduced to the consistency of tomato paste.

Thin with a little chicken broth to the consistency of a cream soup and simmer about half an hour; check the seasoning before serving.

Whisk eggs with Mexican crema, two eggs to a tablespoon, with salt, pepper and the chopped herbs.

Put the filling options in decorative bowls for an omelet station run on a portable butane burner.

Cook each omelet in a little hot oil in a pan with the guest's choice of fillings, such as chorizo and roasted poblanos.

Spoon over the huevos rancheros sauce and sprinkle with queso anejo.