The Brisky Business Recipe

Warm and season brisket

Pat the thinly sliced brisket dry with paper towels. Lightly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering.

Add brisket in a single layer (work in batches if needed) and sear for 30–45 seconds per side just to warm and caramelize edges. Remove to a warm plate. If the brisket seems dry, stir 60 ml warm beef au jus or stock into the skillet to pick up pan flavors, then drizzle over the brisket to keep it moist. Keep covered and warm while you prepare eggs and buns.

While the brisket warms, make the jalapeño cream cheese. In a small bowl, combine 4 oz softened cream cheese, 1 minced seeded jalapeño, 1 tsp fresh lime juice, 1 tsp honey, and a pinch each of salt and black pepper. Use a fork to mash and blend until smooth and slightly fluffy. Taste and adjust: add more jalapeño for heat or a touch more honey if you want sweeter contrast. Chill briefly if desired to firm slightly.

Split the croissant buns horizontally. Heat a skillet or griddle over medium heat. Spread about 2 tsp softened butter on cut sides of each croissant. Toast buttered sides down in the skillet until golden and slightly crisp, 1–2 minutes.

Remove toasted croissant halves. Spread 1 tbsp strawberry jam on the bottom half of each croissant, and then spread 1 tbsp jalapeño cream cheese on the top half (or reverse according to preference). The sweet jam will balance the spicy cream cheese when assembled.

Heat a nonstick skillet over medium heat and add 1 tbsp butter or oil. Crack 4 large eggs into the skillet, spacing them evenly. For sunny-side-up: cook gently until whites are set but yolks still runny, about 2.5–3 minutes; cover with a lid for the last 30–45 seconds to set whites without overcooking yolks. For over-easy: cook until whites set, flip carefully and cook 15–20 seconds.

Season the eggs with 1/2 tsp salt and 1/2 tsp black pepper while cooking or immediately after removing from heat. Keep eggs warm.

Place the jam-spread bottom half of each croissant on a plate. Top each with a generous portion of warmed brisket slices (about 4–5 oz brisket per sandwich). If you used au jus to moisten, spoon a little over the meat but not so much that the croissant becomes soggy.

Add a fried egg on top of the brisket. Place the jalapeño cream cheese–spread croissant top over the egg, pressing gently so some yolk may mingle with fillings.

Garnish with cilantro leaves, a few pickled jalapeño slices and a small handful (about 1/2 cup) of microgreens or arugula if using. Serve immediately while warm.