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Restaurants›Porter's Restaurant and Smokehouse›Brisket 'n Eggs Recipe

Brisket 'n Eggs Recipe

Name: Porter's Restaurant and Smokehouses BRISKET 'N EGGS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb smoked Angus brisket, trimmed and sliced; 1 cup beef broth (low-sodium); 1 tbsp unsalted butter; 0.5 cup yellow onion, thinly sliced; 1 tsp garlic, minced; 0.5 tsp freshly ground black pepper; 0.5 tsp kosher salt; 0.25 tsp smoked paprika (optional); 2 cage-free large eggs; 1 tsp unsalted butter (for eggs); 0.25 tsp kosher salt (to taste); 0.125 tsp freshly ground black pepper (to taste); 1.5 cups frozen shredded hash browns (or 2 medium russet potatoes, shredded and rinsed); 1 tbsp vegetable oil; 1 tbsp unsalted butter (for potatoes); 2 tbsp onion, finely diced (optional); 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 slices bread slices (white, sourdough or whole wheat); 1 tbsp unsalted butter (for toast); 1 tbs fresh parsley, chopped (optional); 1 tsp hot sauce or steak sauce (optional)

Inspired by Porter's Restaurant and Smokehouse

Time35m

Serves1

House-smoked Angus brisket, served with two cage-free eggs, hash browns or country potatoes, and toast.

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Ingredients

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Brisket (house-smoked)

1 lb smoked Angus brisket, trimmed and sliced

1 cup beef broth (low-sodium)

1 tbsp Unsalted butter

1/2 cup yellow onion, thinly sliced

1 tsp Garlic, minced

1/2 tsp freshly ground black pepper

1/2 tsp kosher salt

1/4 tsp smoked paprika (optional)

Eggs

2 cage-free large eggs

1 tsp unsalted butter (for eggs)

1/4 tsp kosher salt (to taste)

1/8 tsp freshly ground black pepper (to taste)

Potatoes

1 1/2 cups frozen shredded hash browns (or 2 medium russet potatoes, shredded and rinsed)

1 tbsp Tuscany sunflower oil

1 tbsp unsalted butter (for potatoes)

2 tbsp onion, finely diced (optional)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Toast & Garnish

2 slices bread slices (white, sourdough or whole wheat)

1 tbsp unsalted butter (for toast)

1 tbs fresh parsley, chopped (optional)

1 tsp hot sauce or steak sauce (optional)

Method

Brisket (house-smoked)

Warm and finish brisket

If using pre-smoked brisket chilled, slice it thinly against the grain into 1/8–1/4-inch slices. In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1/2 cup thinly sliced yellow onion and sauté 3–4 minutes until softened and translucent. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant.

Pour in 1 cup beef broth and bring to a simmer. Add the sliced brisket to the pan, sprinkle with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon smoked paprika (optional). Reduce heat to low, cover, and warm gently for 6–8 minutes, turning the slices once so they absorb the broth and reheat evenly. Remove lid and simmer 1–2 more minutes to slightly reduce liquid if necessary. Keep warm on lowest heat while you cook potatoes and eggs.

Potatoes

Prepare hash browns

If using fresh shredded potatoes: squeeze out excess moisture using a clean kitchen towel or paper towels. Heat a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter; when sizzling, add 1.5 cups shredded hash browns and 2 tablespoons finely diced onion (if using), spreading into an even layer.

Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Press down with a spatula and cook undisturbed 4–5 minutes until a golden crust forms. Flip in sections (or flip whole if possible) and cook another 4–5 minutes until crisp and cooked through. Reduce heat to low and keep warm until ready to plate. If using frozen hash browns, follow package directions but remove excess moisture and aim for a crisp exterior (about 8–10 minutes total).

Eggs

Cook eggs (sunny-side, over-easy or your preference)

Use a small nonstick skillet over medium-low heat. Add 1 teaspoon unsalted butter and allow it to melt and foam but not brown. Crack 2 cage-free large eggs into the pan. Season with a pinch of kosher salt (about 1/8–1/4 tsp total) and a light grind of black pepper. For sunny-side: cook gently 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites set, carefully flip with a spatula and cook 15–30 seconds more for a runny yolk. Keep eggs warm.

Toast & Finish

Toast bread and assemble

Toast 2 slices of bread to desired doneness (use a toaster or skillet). Spread 1 tablespoon unsalted butter on the hot toast so it melts in. Divide the warmed brisket slices onto the plate, place the two eggs beside or atop the brisket, and add a serving of hash browns or country potatoes. Garnish with chopped parsley and offer hot sauce or steak sauce on the side.

Serve immediately while brisket and eggs are hot. Estimated plating: about 4–6 ounces brisket per serving, two eggs, 3/4–1 cup potatoes and two slices of toast.