Brisket Eggs Benedict
The breakfast that steals the show! Crisp up an English muffin and pile on sweet smoked brisket topped with a perfectly poached egg and pour on that smooth buttery hollandaise sauce. Last thing left to do is get the party started by popping that yoke! Dig in and enjoy!
Poach the eggs and set on a plate, hold hot in the microwave.
Make the hollandaise. Separate the egg yolks into a glass bowl and whisk until smooth.
Bring a small pot of water to a simmer for the double boiler.
Melt the butter.
Place the bowl with the egg yolks over the simmering water and whisk constantly until the eggs thicken and become creamy, creating a “ribbon.”
Remove from the heat and slowly add the butter while whisking vigorously and constantly.
Whisk in lemon juice and season with Bee Sting BBQ Rub.
Heat the brisket if needed and build the benedicts and finish with another pinch of Bee Sting and some chopped parsley.