Forget tradition. Hollandaise is soooooo yesterday.
The never ending saga of “Feeding a Swimmer” continues with an update on Eggs Benedict. Breakfast Queso, aka B-Fast Queso, replaces bland and just plain old Hollandaise sauce.
My son swims ALL. THE. TIME. He’s burning calories ALL. THE TIME. He’s hungry ALL. THE. TIME. After a morning practice, the go-to breakfast is typically an omelette. They used to be my specialty. Lately, I’ve been at work, so he’s making his own. That means when I’m home, he’s hoping for something a little bit different.
I flashed back to the days when my husband and I were newly married. Downstairs from our apartment was a breakfast place called Egg Harbor Cafe. He always ordered Eggs Arlington, which was their version of the classic Benedict. I knew his mini-me would love it just the same, but it had to be updated. Since we are now in Texas, we have quite the love affair going on with queso. I politely showed Hollandaise the door and in strutted B-Fast Queso. (Get it? Like “Breakfast” and “Be Fast” because you ALWAYS want to SWIM FAST)
Queso is good on everything- whether it’s a chip, spoon, or even pinky finger. It absolutely steals the show in this Eggs Benny. This version is a little smoother and lighter than my traditional Green Chile Queso or Sour Cream Queso. It’s runny and drippy and perfect for dipping the crusty bits of an English muffin. Swirl some oozey egg yolk from a perfectly poached egg and you’ll be all “Hollan- WHO??”
I took my son out to breakfast after a local swim meet last week. I urged him to order the Eggs Benedict.
He did and said the words that are music to my ears-
“Mom, yours is better.”
- 4 Eggs, cracked and in individual bowls or ramekins
- 2 English muffins
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup milk
- 1 1/2 -2 cups shredded cheese (I used a combo of pepper jack and cheddar)
- 2 Tbsp cream cheese
- 2-3 slices proscuitto that has been crisped in nonstick pan for a couple minutes
- 4 slices tomato
- 1 Tbsp chopped fresh cilantro
- 1 smal handful tortilla chips, crushed
- In a small saucepan, melt butter.
- Add flour and incorporate with a whisk. After about 30 seconds, whisk in milk. Whisk until thoroughly combined and bubbling.
- Reduce heat and add cheese, one pinch at a time. Once fully melted, remove from heat and add cream cheese. Don't over cook, yet keep warm.
- Fill a large pot with 3-4 inches of water. Bring to a boil.
- Add a pinch of salt and 2 teaspoons of white vinegar.
- Drop the eggs, one at a time, into simmering water.
- Space as evenly apart as possible.Once all the eggs are in, cover the pot and turn off the flame.
- Set the timer for 3 minutes.
- While the eggs poach, toast the English muffin.
- Top toasted English muffin halves (4) with tomato and crispy prosciutto.
- Carefully top each with a poached egg that has been removed from water with slotted spoon.
- Pour about 1/4 cup queso over each.
- Sprinkle with chopped cilantro and crushed tortilla chips.