Brisket Benedict Recipe

Inspired by The Goat

Time30m

Serves2

Our own Smokehouse Brisket with Sweet BBQ served on an English muffin with a Poached egg & Hollandaise Sauce

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Ingredients

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1
Prepare the Brisket
Warm the smoked brisket in a pan over low heat, adding the sweet BBQ sauce until heated through. Set aside.
2
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
3
Poach the Eggs
In a pot of simmering water, gently crack the eggs into the water and poach them for about 3-4 minutes until the whites are set but the yolks are still runny.
4
Assemble the Benedict
On each toasted English muffin half, layer the warmed brisket, followed by a poached egg. Drizzle with Hollandaise sauce.
5
Garnish and Serve
Sprinkle with fresh parsley, and season with salt and black pepper to taste. Serve immediately.