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.
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.
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.
- 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
- 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)
- Stir the ingredients for the pico de gallo together in a small bowl and set aside.
- 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.
Yields: Servings vary
Estimated time: 30 minutes