Quesadillas Benedict Recipe – Russian Special
Quesadillas Benedict is a creative twist on the classic Eggs Benedict, combining crispy, cheesy quesadillas with poached eggs and creamy hollandaise sauce. This fusion dish brings together the best of Mexican and brunch flavors, making it a unique and delicious meal. Perfect for breakfast, brunch, or even a special weekend treat, Quesadillas Benedict is sure to impress with its rich flavors and satisfying textures. Let’s get started!
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Quesadillas:
- 4 small flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- ½ cup cooked ham or bacon, chopped
- 1 tablespoon butter or oil (for cooking)
For the Hollandaise Sauce:
- 2 egg yolks
- 1 tablespoon lemon juice
- ½ cup unsalted butter, melted
- ½ teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
For the Poached Eggs:
- 4 eggs
- 4 cups water
- 1 tablespoon white vinegar
For Garnish:
- Chopped fresh chives
- Hot sauce (optional)
- Paprika (optional)
Prepare the Quesadillas:
Heat a skillet over medium heat.
Place one tortilla in the skillet, sprinkle with cheese and ham or bacon, and top with another tortilla.
Cook for 2-3 minutes per side, until golden brown and the cheese is melted.
Remove from heat and repeat with the remaining tortillas. Cut into quarters and set aside.
Make the Hollandaise Sauce:
In a heatproof bowl, whisk egg yolks and lemon juice until smooth.
Place the bowl over a pot of simmering water (double boiler method), whisking continuously.
Slowly drizzle in melted butter while whisking, until the sauce thickens.
Stir in Dijon mustard (if using), salt, and pepper. Remove from heat and set aside.
Poach the Eggs:
Bring 4 cups of water to a gentle simmer in a saucepan. Add vinegar.
Crack an egg into a small bowl and gently slide it into the water.
Cook for 3-4 minutes, until the whites are set but the yolk remains runny.
Remove with a slotted spoon and drain on a paper towel. Repeat with remaining eggs.
Assemble the Quesadillas Benedict:
Place a quartered quesadilla on each plate.
Top with a poached egg.
Drizzle with hollandaise sauce.
Garnish with chives, paprika, or hot sauce as desired.
Recipe Notes:
Cheese Options : Use a mix of cheddar, Monterey Jack, or even pepper jack for extra spice.
Poaching Tip : Adding vinegar to the water helps the egg whites stay together.
Hollandaise Alternative : For a shortcut, use store-bought hollandaise sauce.
Serving Suggestions : Pair with fresh avocado, salsa, or roasted potatoes for a complete brunch.
