Everyone’s favorite bagel toppings get turned into some seriously awesome smoked salmon and egg breakfast quesadillas that are simultaneously cheesy and healthy thanks to some mixed greens that scrambled in with the eggs. Served alongside everything bagel fries they are truly the perfect way to wake up!
Fine, I admit it.
I EAT FISH.
Mostly salmon. Mostly sushi. Sometimes smoked salmon because I’m a New Yorker and I have a pulse and it’s just good.
There. I said it.
Fish. Is. Just. Dang. Good.
Can the vegetarian police just come and arrest me now and get it over with?
Now that we’ve all gotten over our initial shock and appall, can we please just talk about these quesadillas?
Which. Are. So. Bomb.
I wish I were Sunday brunching on them right now, but we ate all of them yesterday. Gluttons, we are.
They’re basically your favorite bagel sandwich, but stuffed in-between two tortillas.
And with greens mixed into the eggs.
And with gruyere instead of cream cheese.
And with the everything bagel on FRIES.
So basically not at all like your favorite bagel sandwich, but almost! And maybe even better?
I say yes.
- 2 tbsp black sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp dried minced shallot
- 1 tbsp dried minced garlic
- 2 tbsp olive oil
- 2 russet potatoes, peeled and cut into ¼-inch strips
- salt, to taste
- 3 tbsp butter
- 5 oz mixed baby greens
- 8 large eggs
- 4 oz smoked salmon
- 4 oz gruyere, grated
- 6 8-inch flour tortillas
- 1 tbsp olive oil
- salt, to taste
- creme fraiche, for serving
- Heat oven to 450F.
- To make the fries, whisk together the sesame seeds, poppy seeds, dried shallot, and dried garlic. Toss the potato strips with the olive oil and seasoning mix. Spread on a parchment-lined baking sheet and season with salt, to taste. Roast for 30 minutes, or until tender. Set aside.
- Meanwhile, to make the quesadillas melt the butter in a medium nonstick skillet over medium heat. Add the baby greens and saute until wilted, about 3 minutes. Stir in the eggs and a pinch of salt. Scramble, stirring and scraping the bottom of the pan constantly until set, about 5 minutes. Remove from the heat.
- Lay out three of the tortillas. Top each with ⅓ of the egg mixture, ⅓ of the smoked salmon, and ⅓ of the gruyere. Cover with a second tortilla and place on a parchment-lined baking sheet. You might have to put them on two different pans or cook them separately. Drizzle with olive oil. Bake for 8 minutes, then flip and bake for 5 minutes more or until tortillas are crispy and cheese is melted.
- Serve with creme fraiche for dipping.