Biscuit Bennie Recipe
Smoked brisket, poached eggs, smoked gouda mornay, roasted tomatoes, poblano-tomato sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Biscuit Bennie
Method
Preparation
- 1
Prepare the Poblano-Tomato Sauce
In a skillet, heat olive oil over medium heat. Add the chopped poblano pepper and sauté until soft. Add the tomato sauce, season with salt and pepper, and let simmer for 10 minutes. Set aside.
- 2
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove and drain on paper towels.
- 4
Assemble the Biscuit Bennie
Split the biscuit dough and bake according to package instructions. Once baked, layer smoked brisket on the bottom, followed by roasted tomatoes. Place a poached egg on top and drizzle with smoked gouda mornay sauce. Finish with a spoonful of poblano-tomato sauce.
