Smoky Brisket Benedict Recipe

Preheat your oven to 300°F (150°C). Rub the smoked brisket with olive oil, salt, and black pepper. Place it in a baking dish and cover with foil. Bake for 2-3 hours until tender.

In a large bowl, mix flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Turn the dough onto a floured surface and gently knead. Roll out and cut into rounds. Bake at 425°F (220°C) for 15-20 minutes until golden.

In a double boiler, whisk the egg yolks and lemon juice until frothy. Slowly drizzle in melted butter while whisking continuously until thickened. Stir in chipotle powder and salt to taste.

Bring a pot of water to a gentle simmer. Add vinegar. Crack eggs into the water and poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

In a skillet, sauté the fresh spinach until wilted. Season with salt to taste.

Split the biscuits in half. On each half, layer brisket, sautéed spinach, and a poached egg. Drizzle with chipotle hollandaise and balsamic reduction (simmer balsamic vinegar until thickened). Serve immediately.