Brisket, Bacon, & Cheddar Benedict Recipe
House Smoked Brisket, Candied Bacon, Cheddar Cheese, Poached Eggs, English Muffins, Hollandaise, Sriracha Drizzle, Scallions
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Candied Bacon
Preheat the oven to 350°F (175°C). Lay the bacon slices on a baking sheet lined with parchment paper. Sprinkle brown sugar over the bacon and bake for about 15-20 minutes or until crispy and caramelized. Remove from oven and let cool.
- 2
Poach the Eggs
Fill a large saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl, then gently slide the eggs into the water. Poach for about 4-5 minutes for runny yolks. Remove eggs with a slotted spoon and set aside.
- 3
Toast the English Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 4
Assemble the Benedict
On each toasted English muffin half, layer the smoked brisket, a slice of candied bacon, and a sprinkle of cheddar cheese. Top each with a poached egg.
- 5
Add Hollandaise and Sriracha
Drizzle hollandaise sauce over the top of each assembled Benedict and add Sriracha to taste.
- 6
Garnish and Serve
Finely chop the scallions and sprinkle them over the top of the Benedicts. Serve immediately.