From the Kitchen of Sean Kramer, 1824 House Inn and Barn
This is a fan favorite, and I get my brisket either at 5th quarter or Kenyon’s, so it’s local!
Serves 6
Ingredients
Hollandaise Sauce
4 large farm fresh egg yolks
Tabasco Sauce
1 large lemon, juiced
1 pound butter
6 English muffins, split
12 large farm fresh eggs
2 quarts water
1.5 lbs. smoked brisket, sliced
1 bottle of your favorite BBQ sauce (or homemade sauce)
For the Hollandaise Sauce
In a food processor or blender, mix 4 egg yolks, lemon juice and a few dashes of Tabasco.
Melt butter in a saucepan or microwave.
Slowly and steadily add melted butter to egg mixture in the food processor on high. The mixture will become smooth, creamy, and pale yellow in color.
Set aside.
For the Eggs Benedict
In a medium saucepan bring water to a gentle boil.
Warm the BBQ sauce in a small saucepan.
Lightly toast the English muffins.
Warm the brisket in the oven or on a skillet.
Break 1 egg at a time into small bowls.
Swirl the boiling water with a spoon and slide eggs evenly space into the water. Four eggs per pot works nicely.
Cook eggs approximately 2-3 minutes. When ready the whites will be firm and yolks runny.
While the eggs are cooking, layer 2 oz of brisket on the English muffin half and cover with BBQ sauce.
Remove eggs from water using a slotted spoon and place on top of the brisket.
Spoon hollandaise sauce on top of the egg and serve.
Tips:
The hollandaise recipe can be reduced but be sure your food processor or blender can accommodate smaller amounts and still blend properly. Be creative and use any proteins or other ingredients you like.
