Description
A delightful twist on the classic Eggs Benedict, featuring tender, shredded brisket, perfectly poached eggs, and rich hollandaise sauce for a luxurious breakfast experience.
Ingredients
Scale
- 4 eggs
- 1 cup cooked brisket, shredded
- 2 English muffins, split and toasted
- 2 tablespoons butter
- 1 cup hollandaise sauce
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Poach the eggs: Bring a pot of water to a gentle simmer. Carefully add each egg and allow them to poach until the whites are set but the yolks remain deliciously runny, about 3-4 minutes.
- Warm the brisket: While your eggs are cooking, melt the butter in a skillet over medium heat. Once melted, add the shredded brisket and warm it through.
- Toast the English muffins: Split the muffins and toast them until golden brown.
- Assemble your dish: On each plate, lay a toasted muffin half, add a generous spoonful of warmed brisket, and top with a perfectly poached egg.
- Drizzle and season: Pour hollandaise sauce over the egg, then sprinkle with salt, pepper, and fresh chives.
- Serve immediately: Enjoy this delicious creation while everything is warm and fresh!
Notes
For a creamier hollandaise, whisk in a tablespoon of cream. Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poaching, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg