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BBQ Brisket Eggs Benedict

Servings 4
Author Emily @ Zen & Spice

Ingredients

For the BBQ Hollandaise sauce (makes ~3/4 cup of sauce)

  • 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

For the poached eggs

  • 8 large Eggland’s Best eggs
  • 1 tsp salt
  • 1 tsp white vinegar

To assemble

  • 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

Instructions

To make the BBQ Hollandaise sauce

  1. Fill a food processor bowl with hot water and set aside.
  2. Heat the butter in a small pan until foaming, remove and set aside.
  3. Drain the food processing bowl and dry well-- then add the egg yolk and lemon juice. Process on high to combine.
  4. 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.

To poach the eggs

  1. 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.
  2. Crack an egg into a small glass dish. Using a spatula, create a whirlpool in the pan, and slide one egg into the center.
  3. Use the spatula to keep a continuous whirlpool going. Set the timer for 3 minutes for a runny yolk.
  4. 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.

To assemble

  1. Toast the English muffin.
  2. 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.