Tex Benedict: A Texas Twist on an Old Favorite

Print Recipe
Tex Benedict: A Texas Twist on an Old Favorite
Take a break from the norm with this Texas version of eggs benedict from Frisco Style
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Poach two eggs in water. Keep the water just under a soft boil and add vinegar to help the eggs keep shape.
  2. Using a double boiler, start the Chipotle Hollandaise sauce by slowly melting the butter over very low heat. If you do not have a double boiler, you can use a small saucepot and suspend a second pot on edge over the heated water. Do not let the hot water touch the second pan; otherwise, the butter will cook the eggs in chunks.
  3. Add lemon juice to taste for “brightness.” Separate the remaining two eggs and keep the yolks, discarding the whites. Lightly whisk the yolks and very slowly drizzle into the butter/lemon juice mixture, continually mixing the sauce to prevent overheating. Add 2-3 teaspoons of chipotle sauce and mix thoroughly
  4. Butter and grill evenly both sides of the Texas toast. Top the toast with brisket and warm the cheese on the griddle.
  5. Top the brisket with the cheese and poached eggs. Liberally ladle the Chipotle Hollandaise sauce over the eggs.
Frisco STYLE
Committed to improving the quality of life of our readers by delivering timely, relevant information in a manner that reflects the image and culture of the community.