Brisket Eggs Benedict

Executive Chef Bill Lundstrom from The Westin Dallas Downtown stops by Good Day to make a smoked beef brisket eggs benedict.


Beef Brisket Eggs Benedict

2 poached cage free eggs                          
1 QT simmering water with 1/2 cup vinegar    
1 EA 1 1/2 oz brioche bun, cut half & lightly toasted    
3oz shredded beef brisket, smoked w/ your favorite dry rub    

Smoke the beef brisket with your favorite brisket rub until tender. Trim the brisket when cooked and shred lightly.

Lightly poached the eggs in the water & vinegar mixture until cooked but yolks are still soft.                

Place the warm beef brisket on the toasted brioche buns and place cooked eggs on top of brisket. 

Top each bit of brisket with 1/2 oz each of hollandaise sauce.

Serve with your favorite breakfast potato.


Hollandaise Sauce

4 egg yolks    
1/2 cup clarified butter, melted    
1/2 tbsp cider vinegar    
1 tbsp lemon juice    
dash of tabasco sauce    
salt & pepper to taste

Vigoursly whisk the egg yolks with the lemon juice and vinegar.               

Continue to whisk rapidly until the egg mixture has thickened and doubled in volume.

Pull off the heat and in a steady stream slowly whisk in the warm butter until it is absorbed. 

Season with salt, pepper and Tabasco sauce to taste.  

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