A hearty brunch guaranteed to satisfy your rumbling-tummy morning cravings.
Directions for: Texas Toast Brisket Cheesy Egg Sandwich
Ingredients
Brisket1 lb(s) thick-sliced BBQ beef brisket
1 cup beef stock or broth
Texas Toast4 - 6 Tbsp unsalted butter
4 1-inch-thick slices white pain de mie or pullman bread
Cheesy Eggs2 Tbsp unsalted butter
8 large eggs, lightly beaten
2 green onions, green and pale-green parts only, thinly sliced
6 oz havarti cheese, grated
Kosher salt and freshly ground black pepper
cup prepared chow-chow
Directions
Brisket1. Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.
Texas Toast1. Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.
Cheesy Eggs1. Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.
2. Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.
See more: Beef, Bread, Brunch, Cheese, Eggs/Dairy