Hand-carved Brisket 'n' Eggs* Recipe
smoked beef brisket, two eggs, hollandaise, breakfast potatoes, toasted farm bread
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.
Beef Brisket
Hollandaise Sauce
Breakfast Potatoes
Eggs
Toast
Method
Beef Brisket Preparation
- 1
Marinate the Brisket
In a bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, and liquid smoke. Rub this mixture all over the brisket. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Hollandaise Sauce Preparation
- 3
Prepare the Butter
Melt butter in a small saucepan and set aside to cool slightly.
- 4
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler).
- 5
Combine and Whisk
Slowly drizzle in the melted butter while continuously whisking until the sauce thickens. Season with a pinch of salt and keep warm.
Breakfast Potatoes Preparation
- 6
- 7
Bake the Potatoes
Spread the potatoes on a baking sheet in a single layer and bake for about 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Eggs Preparation
- 8
Toast Preparation
- 9
Toast the Bread
While the eggs are cooking, toast the farm bread slices until golden brown.
