Brisket 'n' Eggs Recipe

Slice the smoked beef brisket into thin pieces and set aside.

Roast the Potatoes

Preheat the oven to 200°C (400°F). Cut the small potatoes into quarters and place them in a bowl. Drizzle with olive oil, then sprinkle with paprika, salt, and black pepper. Toss to coat evenly.

Spread the seasoned potatoes on a baking sheet in a single layer. Roast for 25-30 minutes or until golden and crispy, turning halfway through.

Prepare the Sauce

In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and becomes pale.

Slowly drizzle in the melted unsalted butter while whisking continuously until the sauce is smooth and thick. Season with salt and white pepper. Remove from heat and keep warm.

Poach the Eggs

Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.

Using a slotted spoon, carefully remove the poached eggs and drain them on a paper towel.

Toast the farm bread slices until golden brown.

On each plate, place a slice of toasted farm bread. Layer with the sliced smoked brisket, followed by the poached eggs. Drizzle generously with hollandaise sauce, and serve the roasted breakfast potatoes on the side.