*brisket Bennie Recipe

Prepare the Chipotle Bearnaise

In a double boiler, combine the egg yolks, white wine vinegar, and chopped tarragon. Whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until smooth. Stir in the chipotle sauce, salt, and pepper to taste. Keep warm.

Poach the Eggs

Fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and let drain on a paper towel.

Sauté the Collard Greens

In a skillet, melt a tablespoon of butter over medium heat. Add the collard greens and sauté for about 5-7 minutes until wilted. Season with salt and pepper.

Toast the English Muffins

Cut the English muffins in half and toast them until golden brown.

Cook the Potatoes

Boil the potatoes until tender, about 15-20 minutes. Drain and let cool. Cut into cubes and season with salt, pepper, and a drizzle of olive oil, then sauté until crispy.

Assemble the Brisket Bennie

On each toasted English muffin half, layer with smoked brisket, sautéed collard greens, and a poached egg. Drizzle with chipotle bearnaise sauce and serve alongside the crispy potatoes.