BBQ Brisket Benny Bowl (June Brunch Feature) Recipe

Prepare the Hash Browns

In a large skillet, heat oil over medium-high heat. Add hash browns and cook until golden brown and crispy, about 5-7 minutes. Season with salt and pepper to taste.

Caramelize the Onions

In a separate pan, melt butter over medium heat. Add sliced onions and cook, stirring frequently, until they are golden brown and caramelized, about 15-20 minutes.

Assemble the Bowl

In a serving bowl, layer the crispy hash browns, followed by cheese curds, caramelized onions, pickles, and smoked brisket. Drizzle with honey BBQ sauce.

Poach the Eggs

Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Poach for 3-4 minutes or until whites are set but yolks are still runny.

Finish with Hollandaise

Remove the poached eggs with a slotted spoon and place them on top of the brisket bowl. Spoon hollandaise sauce over the eggs and sprinkle with chopped chives.