Brisket Eggs Benedict
Category
Breakfast
Servings
12
Prep Time
10 minutes
Cook Time
10 minutes
A tasty brisket breakfast recipe is the perfect way to make a meal from leftover brisket. This recipe is an eggs benedict with creamy hollandaise sauce and habanero cheese slices and cooked on a Louisiana Grill for smoky, spicy flavors. This one serves 12, perfect for a brunch get-together with friends and family. Note: It is recommended to use Mesquite Hardwood Pellets with this recipe.
Ingredients
- 4 to 5 lbs Left Over Brisket
- Sliced Green Onion
- Habanero Cheese Slices
- Mandarin Habanero
- 12 medium sized Eggs
- Green Onions, Diced
- Hollandaise Sauce Mix
- Tomato, Sliced
Special Tools
- Sauce Pan
Directions
- Turn your Louisiana grill to ''smoke'' mode, let the fire catch and then set to 250°F to preheat.
- Place leftover brisket (sliced ¼ inch) directly on the grates and heat for 5-10 minutes.
- For a toasted English muffin, open the flame broiler and toast over the open flame.
- While the brisket heats up, make the hollandaise sauce, slice tomato and dice the green onions.
- Remove brisket from the grill and assemble on your toasted English muffins.
- Poach 12 medium sized eggs and set on top of the brisket.
- Top with hollandaise sauce, a sprinkle of Mandarin Habanero Seasoning and some green onion. For an extra kick, add your favorite hot sauce into the hollandaise. Bon appetite!