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. 

For my entry into the contest, I thought– why not incorporate Texas brisket and Texas BBQ sauce into a delicious breakfast meal that contains eggs? 

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). 

Are you ready to make an amazing brunch recipe with Texas brisket, BBQ sauce, and Eggland’s Best eggs?!

Here’s the recipe for BBQ Brisket Eggs Benedict!