Burnt Ends Benny Recipe
Smoked Black Angus burnt ends on an English muffin with two poached eggs, topped with hollandaise.
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Ingredients
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Burnt Ends
Poached Eggs
Hollandaise Sauce
English Muffins
Method
Burnt Ends
- 1
Prepare the Brisket
Rub the Black Angus brisket with the BBQ rub evenly on all sides. Let it sit at room temperature for 30 minutes.
- 2
- 3
Poached Eggs
- 4
Heat Water
In a medium saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar.
- 5
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for about 3-4 minutes for a soft yolk, and then remove with a slotted spoon.
Hollandaise Sauce
- 6
Melt Butter
In a small saucepan, melt the unsalted butter over low heat. Do not let it boil.
- 7
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt until pale and frothy.
- 8
Combine
Gradually drizzle the melted butter into the egg yolk mixture while continuously whisking until the sauce thickens. Add cayenne pepper for flavor.
Assembly
- 9
Toast English Muffins
Split the English muffins in half and toast them until golden brown.
- 10
Assemble the Benny
On each toasted muffin half, place a generous amount of the smoked burnt ends, followed by a poached egg, and drizzle with hollandaise sauce.
