Quesadillas Benedict is a creative fusion of two beloved dishes: the Mexican quesadilla and the classic Eggs Benedict. This dish features crispy quesadilla triangles filled with cheese and ham, topped with perfectly poached eggs and drizzled with rich, creamy hollandaise sauce. The combination of gooey cheese, savory ham, and the luxurious hollandaise brings a playful twist to brunch, making it a unique and satisfying meal that’s sure to impress.
Ingredients:
For the Quesadillas:
- 4 medium flour tortillas
- 1 cup shredded cheddar or Mexican cheese blend
- 4 slices of ham (or bacon, cooked and crumbled)
- 1 tbsp butter for cooking
For the Poached Eggs:
- 4 large eggs
- 1 tbsp vinegar (for poaching water)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of salt
- Pinch of cayenne pepper (optional)
Instructions:
- Make the Quesadillas: Heat a skillet over medium heat and lightly butter one side of two tortillas. Place one tortilla, buttered side down, in the skillet and sprinkle half the cheese and ham over it. Top with the second tortilla, buttered side up. Cook until golden and crispy on both sides, about 2-3 minutes per side. Repeat with the remaining tortillas. Once done, cut into quarters and set aside.
- Poach the Eggs: Fill a medium saucepan with water and bring it to a gentle simmer. Add the vinegar to help the eggs hold their shape. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside on a plate lined with paper towels.
- Make the Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks and lemon juice until the mixture becomes thick and pale. Place the bowl over a pot of simmering water (double boiler) and slowly whisk in the melted butter. Continue whisking until the sauce thickens and coats the back of a spoon. Season with salt and cayenne pepper, if using.
- Assemble the Quesadillas Benedict: Place two quesadilla wedges on each plate. Top each with a poached egg and generously spoon the hollandaise sauce over the top.
Serve immediately, garnished with fresh herbs or a sprinkle of paprika for extra flavor. Enjoy this fun and flavorful twist on Eggs Benedict!
