Name: Texas Toast Brisket Cheesy Egg Sandwich
Yield: 4 servings
Ingredients: 1 ½ lb(s) thick-sliced BBQ beef brisket; 1 cup beef stock or broth; 4 - 6 Tbsp unsalted butter; 4 1-inch-thick slices white pain de mie or pullman bread; 2 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; ½ cup prepared chow-chow

Yields

4 servings

A hearty brunch guaranteed to satisfy your rumbling-tummy morning cravings.

ingredients

Brisket

1 ½

lb(s) thick-sliced BBQ beef brisket

cup beef stock or broth

Texas Toast

- 6 Tbsp unsalted butter

4 1-inch-thick

slices white pain de mie or pullman bread

Cheesy Eggs

Tbsp unsalted butter

large eggs, lightly beaten

green onions, green and pale-green parts only, thinly sliced

oz havarti cheese, grated

Kosher salt and freshly ground black pepper

cup prepared chow-chow

Ingredient Substitution Guide

directions

Step 1

Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

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Texas Toast Brisket Cheesy Egg Sandwich