Eggs Benedict con Queso

Eggs Benedict con Queso

Hi, my name is–

Queso! QUESO!! KAY-SOOOO!!!!

That’s kind of what happens when we go to Austin. We stop by the original Kerbey Lane Cafe at least once… a day. And before the server can even get his or her name out, my husband is already reaching for his tranquilizer gun.

So maybe it’s not that bad, but I am a certifiable chile con queso junkie. And I’ve never really paid much attention to their menu. (Seriously, they have a menu! Who knew?)

Eggs Benedict con Queso

But a reader recently brought to my attention a dish from that alleged menu: “Eggs Francisco.” Eggs Francisco is an English muffin topped with scrambled eggs, tomatoes, bacon and a scoop of Kerbey queso.

That? That sounds like my kind of breakfast. (Or breakfast for dinner, as it turned out.)

We took a slightly different approach to Eggs Francisco, instead merging Eggs Benedict with a few TexMex and breakfast favorites to create a dish totally worthy of a fancy & pricey brunch: bacon, avocado, pico de gallo, and a generous spoonful of queso.

Eggs Benedict con queso y avocado y bacon y pico de gallo. But you can call ’em Eggs Benedict con Queso.

Eggs Benedict con Queso

And then you can call it the best thing to happen to Eggs Benedict since butter and homemade English muffins.

I already had English muffins in the freezer and leftover pico and queso in the fridge from the night before, so I really only had to cook the bacon, poach the eggs, and toast the muffins. It took no time at all for it all to come together!

Eggs Benedict con Queso

Eggs Benedict, with a TexMex twist.

Ingredients

  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Handful of cilantro, chopped
  • Juice of half a lime
  • Salt
  • For each serving:
  • 1 toasted English muffin half
  • Sliced avocado
  • 1 slice of cooked bacon
  • 1 poached or fried egg
  • 1 scoop of warmed chile con queso (this is my favorite recipe)

Instructions

  1. Stir the ingredients for the pico de gallo together in a small bowl and set aside.
  2. Build your Eggs Benedict con queso from the bottom-up: english muffin half, avocado, bacon (breaking the pieces as necessary to fit), egg, queso, and a generous scoop of pico de gallo.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride, Inspired by Kerbey Lane Cafe

Estimated time: 30 minutes

25 comments… add one

  • Hi, I’m not much of a cook but I do love to read about food. I came across your blog the other day when I googled foodie blogs and I’m really enjoying it. You might even inspire me to give some of these recipes a go one day!

  • Amazing! So when can you come over and make breakfast for me?!

  • Oh my god. Who needs hollandaise when you have queso?

  • This looks amazing! So much better than hollandaise. I want this sandwich every morning for breakfast. :) PS: I love queso!

  • Wowza! This looks fantastic. What a great spin on a classic breakfast dish :)

  • kerbey queso- yeesssss! this looks amazing!

  • I totally go a little crazy for queso also…love it smothered all over this egg Benedict! It’s the perfect marriage.

  • Mmm what a fabulous idea!

  • Your tequila queso nearly did us in…..oh in a good way. Dang good stuff. And young lady you could be the cause of my hips widening. Like I said dang good stuff!! Thanks 😉

  • Whaaaaat? This looks too amazing to be true. Queso makes everything better!

  • Mellybrown

    I made/tried eggs benedict for the first time tonight (I KNOW!) and sadly the hollandaise just didn’t do it for me — too reminiscent of mayonnaise and I kept wanting it to be a cheese sauce. Well, I think this recipe solves the problem :) I think we’ll use up the rest of the english muffins with this version.

  • This is beyond brilliant! I’m not always a fan of eggs Benedict but with queso, I am SOLD!

  • You had me at con queso! YUM! This looks divine :)

  • Aaaand, I’m kind of mad at you right now because this sounds unbelievable and, well, I’m not eating it. Dang!

  • Beautiful! And a perfect breakfast. :)

  • I’m not a huge eggs Benedict fan, but it’s pretty much because of the Hollandaise sauce. This recipe may have just changed things…

  • oh meee oh myyyy, this is beyond fabulous. I must. make. immediately.

  • i want it. i need it. in my life. now.

  • Cindy P

    My husband is making all kinds of blissful sounds as he devours this! And I made it healthy!! Used Soyrizo, fat free half & half and no bacon. What a wonderful, colorful and delightful recipe – thank you!

  • THAT is gorgeous. This, and your post on asparagus, may be put on my menu this weekend. I’ve missed the food blog world, and just popped back on. Baby #2 is almost 1, and mama needs some new distractions other than acting as chauffeur and non-processed-food chef. Thanks for the inspiration.

  • Emily

    I absolutely adore Kirbey queso! And Kirbey pumpkin pancakes are amazing as well. I can’t wait to try this recipe out in my little NYC kitchen while missing Texas! Thanks :)

  • Wow! I need to make this gf for my hubby. I used to sub avocado for the egg whenever I’d order eggs Benedict at our favorite brunch spot years ago so I’m all over this. :-)

  • I just discovered your blog, and as a fellow texan I am LOVING reading! this recipe is absolutely at the top of my list, as are Eggs Fransisco whenever I am in Austin. Thanks for sharing this recipe.

  • hubby’s fav breakfast is eggs benedict and this will be one of the next ones we try. Thanks

  • Tara

    Eggs Francisco with Pumpkin Pancakes is one of my favorite meals here – and we have a lot of good food in Austin.

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