“Huevos Benedicto”- Mexican Inspired Eggs Benedict

After a fun night of Halloween festivities, I woke up famished and seriously in need of brunch. Thankfully, some time in the middle of the night I dreamt up this fabulous concoction and felt compelled to drag my butt out of bed early to create it.

Now mind you, poaching eggs are no easy task, but with practice and a few carton of eggs and maybe a few YouTube tutorials, you’ll be a egg poaching expert in no time.

Also, I know that eggs benedict usually comes with a luscious and creamy hollandaise sauce, but on this particular morning I felt that this dish didn’t need it. Although, looking back, it totally could have been drizzled with an incredible queso or crema.

What you need: (Serves 1)

2 Eggs

4 Corn Tortillas

1 Cup Refried Beans

½ Cup Shredded Mexican Blend Cheese

½ Cup Homemade Guacamole

Green Onions, finely chopped (for garnish)

Red Onion, finely chopped (for garnish)

Hot Sauce, to taste

1. Begin the poaching process. Meanwhile, heat a non-stick skillet on medium-high heat and lightly grease. Spread the refried beans onto 2 tortillas and sprinkle with cheese, top with the extra tortillas and carefully place the tortillas into the heated pan.

2. Allow the quesadillas to brown on each side, remove from pan and use a round cookie cutter to create mini quesadilla rounds.

3. Remove the poached eggs from the water and allow them to drain on a paper towel. Meanwhile, spoon a two dollops of guacamole onto your plate, stack two mini quesadillas onto each dollop and carefully place your poached egg on top of each stack.

4. Garnish and enjoy!