In my never-ending search of satisfying recipes for leftover BBQ I haven’t much discussed what I do at breakfast time. I don’t eat breakfast during the week. Its only on the weekends that I personally sit down to nosh before noon. Many times I will put together a quiche, a fritatta or some egg scramble to use up leftovers. So with coffee (ok multiples of coffees) in hand this morning I made something near and dear to my heart Eggs Benedict. I had no lemons, no english muffins, no ham or sausage to crumble. I did however have fresh limes, a whole lot of frozen brisket and whole wheat bread. I made a New Years resolution to try to use what is on hand in my pantry and fridges much more than going out to the store to pick up things I already have reasonable substitutes for. …
Smoked BBQ Brisket Eggs Benedict
- 4 slices Whole wheat bread toasted
- 4 large eggs poached
- 1 cup shredded bbq brisket (preferably from the deckle/point)
- 4 large egg yolks
- 8-10 tbsp butter
- 2 tbsp lime juice
White Pepper to taste
In a medium sized bowl over simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4-5 minutes. Remove from heat.
Warm the brisket up in the microwave or oven until hot. Add 1/4 cup to each piece of toast.
Add a poached egg to each brisket layered toast.
Time for the hollandaise.
Here is a tip that has has saved my sauce many times: If for some reason your hollandaise looks curdled it means your sauce has broken. Don’t panic.. you can usually rescue it by adding a tablespoon of boiling hot water at a time then whisking vigorously until it returns to its sauce state.
Also you may have noticed this recipe does not call for any salt or cayenne pepper or any other spices (smoked paprika etc). Very simple reason- we heavily season our briskets before they are smoked. I have not found that any additional seasonings or spiced have been needed other than a touch of pepper. Yumminess coming up…………
Thats it. Well then of course you have to do the dishes. Ugh.