The traditional Eggs Benedict gets a local Texas twist: tender smoked brisket, avocado slices, and a sweet n’ spicy barbecue hollandaise sauce.
By posting this recipe I am entering a recipe contest for Eggland’s Best and I am eligible to win prizes associated with the contest. I was not compensated for my time.
I am super excited for this recipe! Eggs Benedict is one of my new brunch favorites– I tried it for the first time last year and absolutely loved it. I’ve had eggs benny with smoked salmon, crab cakes, spinach, quite a few combinations. Here in Addison, TX (the restaurant capital of the US with over 190+ restaurants!) there’s a place called Benedict’s and they have the most amazing Eggs Benedict.
Eggland’s Best is sponsoring a recipe contest called “America’s Best Recipe”– they’re searching for the most creative and delicious recipes that celebrate Eggland’s Best eggs and highlight an ingredient from your home state.
They want to know: What’s your state’s signature food, and what is the best dish that celebrates Eggland’s Best with that signature food?
Well, let me tell you. If there’s one thing that Texans are good at, it’s barbecue. Here in the Dallas/Fort Worth area, smoked brisket is extremely popular and we’re known for amazing BBQ restaurants such as Hutchin’s and Pecan Lodge.
The two local ingredients I chose to highlight in my recipe today are American BBQ Company’s Smoked Beef Brisket (sold at Trader Joe’s), and Stubb’s Sweet Heat Barbecue sauce. The brisket is AMAZING– seasoned with black pepper, brown sugar, paprika, garlic, onion, and… instant coffee! It’s so delicious and smoked right here in Texas.
Stubb’s barbecue sauce is made right here in Texas as well– in Lubbock. It’s my favorite BBQ sauce because it doesn’t contain any high fructose corn syrup, no preservatives and uses natural ingredients. The story behind this sauce is interesting– C.B. Stubblefield (known as Stubb) was a cook in the U.S. Army, and after the Korean war he moved to Lubbock, Texas where he started Stubb’s Legendary Bar-B-Q. In the mid-eighties, Stubb moved his restaurant to Austin, Texas.
Eggs Benedict is a traditional American brunch or breakfast dish that consists of two halves of an English muffin, topped with Canadian bacon, ham or regular bacon – a poached egg; and hollandaise sauce. I decided to swap the smoked brisket in for the ham, and add BBQ sauce to the hollandaise. And add some slices of avocado, because avocado is amazing and goes with everything.
The result? AMAZING. Poached eggs are a little tedious, but so worth the effort. They’re soft on the outside and the yolk is creamy on the inside– and when combined with the creamy BBQ hollandaise, it’s a runny-yolk fan’s paradise.
We love English muffins around here and frequently eat them for breakfast. I will definitely be making more Eggs Benedict around here with this hollandaise sauce recipe– made completely in your food processor or blender (no double boiler required).
Here’s the recipe for BBQ Brisket Eggs Benedict!
- ½ cup butter (8 Tbsp)
- 1 large egg yolk
- 2 T fresh lemon juice
- 2 T BBQ sauce (I used Stubb’s Sweet Heat)
- Salt and pepper
- 8 large Eggland’s Best eggs
- 1 tsp salt
- 1 tsp white vinegar
- 4 English muffins
- 8-10 thick slices brisket (I used American BBQ Company’s Smoked Beef Brisket from Trader Joe’s)
- 2 avocados, sliced
- Parsley, chopped, for garnish
- Fill a food processor bowl with hot water and set aside.
- Heat the butter in a small pan until foaming, remove and set aside.
- Drain the food processing bowl and dry well-- then add the egg yolk and lemon juice. Process on high to combine.
- With the processor running, slowly stream in the hot butter and blend until a creamy sauce forms. Add the BBQ sauce, salt and pepper, and pulse a few times to combine well.
- Fill a large saucepan with 2-3 inches of water and the salt and bring to a boil, then reduce to a low simmer-- you barely want the bubbles to surface. Add the vinegar.
- Crack an egg into a small glass dish. Using a spatula, create a whirlpool in the pan, and slide one egg into the center.
- Use the spatula to keep a continuous whirlpool going. Set the timer for 3 minutes for a runny yolk.
- Remove egg and set aside, and repeat with the other eggs. If you are a pro at poaching, feel free to do more than one at a time.
- Toast the English muffin.
- Top each half with avocado slices, sliced brisket, a dollop of BBQ sauce, one egg, and a generous couple spoonfuls of hollandaise sauce. Sprinkle with parsley.