Texas Toast Recipe

Make garlic butter

In a small bowl, combine the softened unsalted butter, minced garlic, and chopped parsley until evenly mixed.

Butter the bread

Preheat your oven to 425°F (220°C). Arrange the 8 slices of Texas-style bread on a baking sheet. Spread about 1/2 tablespoon of the garlic butter evenly over the top surface of each slice.

Top with cheese

Evenly divide the grated sharp cheddar across the buttered sides of the bread, pressing lightly so the cheese adheres.

Toast

Bake the bread on the top rack for 6–8 minutes until the edges are golden and the cheese is melted and bubbly. If you prefer more color, broil 1–2 minutes while watching carefully to avoid burning.

While the toast bakes, reheat the smoked brisket pot roast. Place the 400 g brisket in a shallow ovenproof dish, drizzle 2 tablespoons of barbecue sauce over it, cover tightly with foil, and heat in the oven at 350°F (175°C) for 15–20 minutes until warmed through. Alternatively, warm in a skillet over medium heat with 1–2 tablespoons barbecue sauce until hot.

Once warmed, slice or shred the brisket into bite-size pieces if not already done. Toss with 2–3 additional tablespoons barbecue sauce to coat lightly. Season with a pinch (about 1/8 tsp) of kosher salt and a little black pepper if desired.

Heat a nonstick skillet over medium-low heat and add 2 teaspoons of vegetable oil, swirling to coat. Crack one egg at a time into a small bowl then gently slide into the skillet (this helps preserve yolk integrity).

Cook eggs gently for 2.5–3.5 minutes until whites are set but yolks remain runny. If you prefer whites cooked through on top, cover the skillet with a lid for the final 30–60 seconds. Season each egg with a light sprinkle of kosher salt (about 1/4 tsp per two eggs) and a grind of black pepper.

Place a slice of hot cheesy Texas toast on each plate (serves 2 with 4 slices each, or serve open-faced as desired).

Arrange a generous portion (about 100 g per serving) of the warmed, sauced smoked brisket on top of each toast slice, dividing the 400 g brisket evenly across the 4 toasts.

If using, scatter sliced pickled jalapeños over the brisket for brightness and heat (about 1/2 tablespoon per toast).

Carefully top each brisket-topped toast with a sunny-side up egg.

Drizzle a little extra barbecue sauce (about 1/2 tablespoon per portion) over the egg and brisket if desired, sprinkle with sliced green onions and a dash of hot sauce to taste.

Serve immediately while the toast is crisp, the brisket is warm, and the yolk is runny for dipping.